I haven't made this recipe yet, but it seems to be missing some information -- what temperature do you set your oven at when baking them off? Is it a medium oven 350ish? or a hot oven 400+?

Print/view recipe (which is the print icon), or "Step Recipe" to the right of Step 2 "Making the Crab Cakes, both say to Preheat oven to 325° F.

Good luck! These are delicious.

Do you have any recommendations for bread crumbs? What type of bread did you use? I've never used bread crumbs. Thanks for any assistance!

The best breadcrumbs to use for this recipe are dried, which also happen to be the easiest to find. Any Italian Deli and most Grocery stores will sell them. Or you could make your own.

Nice work Curtis. Thanks for sharing. Always wondered how these were made. P

Not sure if it would work for this recipe, but I do a similar version with panko. Great texture.

I'm going to try this recipe as is, though!

The cakes were great, boyfriend loved them. And with the plating tips they look like they took so much more effort and time than they did ;)

not impressed, we make awesome dungeness crabcakes with togarashi kaffir etc, on a bed of chipotle hollandaise. Sorry this is boring.

Anyone else tried these? If so, what did you think? I personally loved them.

I agree that you don't need crab legs or claw meat, we just shell out the fresh Dungeness and use the body meat.

If you try a little togarashi and kaffir lime leaf you will be surprised at how it takes these up a few noches. We place in forms and fry in grapeseed oil or rice bran oil or ghee.

Chipotle Hollandaise is amazing, but we are into complex subtle flavours all in balance.

Our recipe is not unlike yours just has a little tist with bai magroot and togarashi.

Bon Appetite

I have made these a few times and everyone really likes them.
I like the simplicity of the crab but the chipotle sauce sounds nice.

My husband loved them but I felt something was missing. Maybe I should try spicing it up. Also - active time was more like 40 minutes, not 20.

The crab cakes turned out perfect - my wife loved them. Very tasty and great consistency. Will defenitely do this recipe again.

The drill down info on clarified butter was good as I had never done that before.

Never have made anything with crab meat. How do I purchase it. Can I buy packaged or do i buy whole crab?

I would suggest buying your crab meat already shelled. Any fish store should carry fresh crab meat. It typically does not come packaged, rather sold at the fish market by weight. Just ask for enough for the recipe. Keep in mind that some fish stores sell whole crab leg meat at a premium price (very expensive). You really don't care if the meat is broken up a bit as you are going to break it up anyway, so no need for this premium product.

Tip: I prefer to buy fresh fish products on Wednesday's to Saturday's. Monday's in most fish stores is left-over day (not always). Typically, the fresh stuff comes into most stores on Tuesdays.

I am on a low carb diet for diabetes, can the sprouted wheat bread be substituted for the bread crumbs? Any other suggestions??

You can make breadcrumbs with any bread. Simply break it up and pulse it in the food processor, fresh, until semi-coarse. Let them dry a bit before using, or dry completely and store. Sprouted wheat breadcrumbs actually sound quite nice.

The Hume's hosted Sunday dinner and served these as our starters - AMAZING!

I've just tried these for the second time and they're absolutely gorgeous. One thing I have to ask is how do you make them hold together a bit better because although I've stopped them falling apart when shallow frying they are still very fragile. I've tried using less mayonnaise but they still feel very fragile.

Thanks,

John

The very best way to keep them together is to rest them in the refrigerator for at least 1 hour, even longer, well pressed and covered. The longer the crumbs soak the cake's moisture, the better they hold. Also, make sure your knife cuts are fine as large cuts will make the cake more crumbly. Here's a great example of doing little things well and letting time and patience do what it's supposed to do. The ideal cake is supposed to feel fragile, but stays together when cooked.

Hi Tony and thanks very much for the advice. I shall be making them again on the weekend and let you know how I get on. Once again thanks for the help and an amazing site.

I took Mary-anne's idea and together with my most useful kitchen tool, Google, improvised a togarashi seasoning out of sambal oelek, minced garlic, fresh ginger, black seasame seeds and a drop or two of orange oil. A little bite of divinity!

Thanks for the recipe - it's a keeper!

After I have freeze my crab cake, do I have to thaw it first, or can I start frying right after I take it out from the freezer?

After I have freeze my crab cake, do I have to thaw it first, or can I start frying right after I take it out from the freezer?

Always thaw food thoroughly before pan frying. Make sure to thaw the food in the refrigerator. You may want to review the lesson on How to Pan Fry - we talk about why not to fry frozen foods. Cheers!