I love crab cakes but crab in Nebraska is very hard to find and incredibly expensive if you do. Recipes tell you to only use fresh lump crab, never the canned, but the canned is the ONLY thing you'll ever find here - and it can cost $25 for a 1 lb can. Anyway I've used the canned stuff and it still tasted great. I don't know how they can it, but it usually has like a two-year expiration date.
I've found many recipes for it so I'm combining them all on this page. The first one from Cook's Illustrated is the only one I've tried as of this writing, and I like it very much.
Pan-Fried Crab Cakes
From Cook's Illustrated. "Best Recipe" cookbook. Also see their recipes for Tartar Sauce and Creamy Dipping Sauce.
Ingredients
1 lb jumbo lump crabmeat, picked over to remove cartilage or shell (they recommended fresh blue crabmeat but not pasteurized, which is of course impossible to find. They really recommend against canned.)
4 scallions, green part only, minced (about 1/2 cup)
1 tablespoon chopped fresh herbs, such as cilantro, dill, basic, or parsley
1-1/2 teaspoons Old Bay seasoning
2-4 tablespoons plain dry bread crumbs
1/4 cup mayonnaise (commercial like Hellmans, they recommend against homemade)
salt and ground white pepper
1 large egg
1/4 cup all-purpose flour
4 tablespoons vegetable oil
Instructions
1. Gently mix crabmeat, scallions, herb, Old Bay, 2 tablespoons bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps. Season with salt and white pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together. Add more crumbs if necessary.
2. Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1-1/2 inches high. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes. (Can be refrigerated up to 24 hours.)
3. Put flour on plate or in pie tin. Lightly dredge crab cakes. Heat oil in large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot, with Tartar Sauce or Creamy Dipping Sauce.
Crab Cakes
NY Times. They suggest pairing it with Remoulade Sauce.
Ingredients
2 large eggs, well beaten
1/2 cup chopped celery
1 cup crushed Saltine crackers
3 tablespoons mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon Old Bay Seasoning
1/4 teaspoon red hot pepper flakes
2 teaspoons Worcestershire sauce
2 tablespoons finely chopped parsley sprigs
1/2 cup finely chopped scallions
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound crab meat, lump preferred, shell and cartilage removed
1/2 cup finely ground fresh bread crumbs
1/4 cup vegetable oil
Instructions
1. In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
2. Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
3. Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately.
Lemony Crab Cakes
Washington Post. They emphasize keeping everything cold including the bowl you use for mixing to keep the crab fresh and avoid a fishy smell. Since I only ever use canned, this is probably not as big a deal.
Ingredients
1 pound lump crab meat, picked over
3 tablespoons mayonnaise
Generous 1 tablespoon Dijon mustard, or more to taste
1 teaspoon kosher salt, or more to taste
1 teaspoon lemon zest, plus 2 teaspoons fresh lemon juice (from 1 lemon), or more to taste
Pinch cayenne pepper
1/2 cup panko bread crumbs
Generous 1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon neutral oil, plus more as needed
Instructions
1. Place the crab in a chilled, large bowl with plenty of room to fold together the ingredients with your hands. Gently separate the meat, taking care not to break up the lumps.
2. In a small bowl, stir together the mayonnaise, mustard, salt, lemon zest and juice, and cayenne. Add it to the bowl with the crab, followed by the panko and parsley. Gently fold all the ingredients together with your hands until combined. You may use a flexible spatula if you prefer, but take care not to overmix or break apart the crab meat. Taste, and season with more mustard, salt or lemon juice, if desired.
3. Divide the crab mixture into 5 equal portions of about 4 ounces each. Shape each into a round patty about 3 inches in diameter. Cover and refrigerate for at least 30 minutes and up to 1 day.
4. Heat a large skillet, preferably well-seasoned cast iron, over medium heat. Add the oil and cook the crab cakes, in batches if necessary, until the bottoms are dark golden brown, about 4 minutes. Flip and repeat on the other side, reducing the heat and adding more oil as needed to prevent burning. Serve warm, as is, on a salad, or a bun or roll of your choice.