Refrigerate the cakes for at least an hour to ensure that they won’t fall apart while cooking. Add the crab meat and parsley, and gently shape into 6 cakes, making sure not to break up the crab meat. Fry the crabcakes for about 6-8 minutes, gently flipping half-way through
Stir in crabmeat and the next 10 ingredients. 1 lb crabmeat, drained (fresh, frozen or canned lump or claw meat). 1 teaspoon seafood seasoning, Maryland style
It seems crabcakes we order out, are often all breading and no crab. When I order a crab cake, there better be identifiable seafood IN it and it shouldn't just appear to be Stove Top Stuffing fried into a patty
Lay the crabcakes in the center of the sauce. Dredge the cakes first in the seasoned flour, tapping off any excess, then in the egg wash, letting the excess drip off
With an idea for crab quinoa cakes, but without any real plan for how I would make them, I jotted a few ingredients down on the list and decided to wing it
For some reason, I used to think that crabcakes are hard to make. The first time I ate a crab cake was in my first visit to The Palm Restaurant in Atlanta years ago
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