Crab cakes to kill for!

[Ernest]

That is correct, mine came with both tampers.

[Alex Baton]

Awesome, will try in the nearest future 100% thank you very much

[DogFaced PonySoldier]

This was linked in another thread, but it looks amazing and this recipe deserves a *BUMP!*

[captainlee]

Never saw this one before, thanks for bringing it back. I make crab cakes but never have with the shrimp, great idea. Costco has the Phillips backfin crab meat, the best.

[Donw]

Glad to hear you like Phillips brand. Brice and Shirley Phillips started out here in Ocean City when they opened a small carryout restaurant that had a whopping total of 4 tables.

[Draznnl]

Wow this recipe looks like a keeper. DogFaced PonySoldier thanks for reviving it.

Looking at that presentation has convinced me to but ring molds. Ernest now you are costing me money with your great photo presentations.

[fzxdoc]

I'm glad this topic was bumped.

Homemade crabcakes + homemade remoulade + fried green tomatoes on the side to share the remoulade = yummy yum yum

I just Paprika-ed this recipe. No Paprika back in 2015. Hope to make it as soon as I get my mitts on some good crabmeat.

Kathryn

[SheilaAnn]

nikolausp its an app that lets you store all your recipes. You know how you go to a site and it’s so full of 💩 that it’s almost impossible to get to the recipe. Well, all you have to do it “download” and it’s all there with no ads or other distractions. You can scale it smaller or larger, you can edit to add your own notes, you can save a link and share.

[nikolausp]

I see... I haven't heard of that. So somehow this recipe can be Paprika-ed?

[SheilaAnn]

nikolausp if there was a recipe, yes. Ernest provided his method. BTW, he is an excellent chef! We are taking away something different from this post, for me, as noted, using shrimp paste as the binder is mind blowing. And ya know what? It worked! I don’t want to hack this thread, if you want to PM me, we can discuss further.

[Steve B]

This recipe was posted before I joined so I’m really glad it got bumped up. It looks spectacular. And I love that you don’t use bread crumbs as a filler.

[SheilaAnn]

The cakes were coated in bread crumbs prior to the sauté. Like I mentioned above, the shrimp paste binder seems really cool.

[Steve B]

SheilaAnn The coating in bread crumbs is totally fine. It will add a crunch to the dish. I’m just happy about not using bread crumbs as the binder.

[SheilaAnn]

Steve B copy that! And now that I think about it, nothaving bread crumbs as the binder will probably make for even more lighter and delicate crab cake. Can’t wait to give this a try.

[Donw]

Nice bump! Just yesterday we put in our order for 5 lbs of Maryland jumbo lump for our family get together this month. The kids would kill me if I substituted this recipe for their Mom’s recipe but I am going to add an additional pound so we can do a side by side taste test. Who knows, Mom might have a new crab crake recipe next year.

[Rob Johnston]

That looks great!

[SheilaAnn]

Wow! Shrimp paste as a binder! Gotta give that a try.

[John Henry]

Sir Ernest:
Thank you! Your posts are always amazing and this great presentation perhaps best of all. Thank you for taking the time to show how we, too, can begin to approximate your great chef skills. Am predicting record sales for Costco crab meat from AR members following this wonderful post. Your note about your respect for food is a great lesson also.

[hoovarmin]

Really glad this got bumped.

[58limited]

This recipe looks great!