A lot of recipes seem to have the wrong bread crumb to crab ratio for my taste. (My preference is heavy on the crab meat.) I might try it with the panko bread crumbs since I actually have some in the house and they aren’t getting any younger.

This is a great site. I knew when I saw the tuna salad with eggs that I had come to the right place.

Thanks Elle and you can always adjust the amount of bread crumbs if you like more crab in your crab cakes. You can always change some of the spices too. Some people ask me what’s the difference between panko bread crumbs and regular bread crumbs. Please read my post: Panko Bread Crumbs - RG

This mixture should yield 4 to 6 crab cakes, allow 2 per person per serving.

The Phillips crab meat is from “blue swimmer crabs” caught in S.E. Asia. The lumps are machine formed, not natural. The American Blue Crab is found in the Chesapeake Bay, and coastal waters of Virginia, the Carolina’s and the Gulf of Mexico. True “lump crab meat” picked from crabs in these waters is far sweeter, and more succulent than the “swimmer crab” from S.E. Asia. In Baltimore and the Eastern Shore of Maryland you’ll pay from around $30.00 a pound for the real stuff, but it’s, oh so good.

Hey Jack, thanks for the comments and info about crab meat. I agree, if you can find East Coast crab meat and can afford it, it is the best. - RG

I make crab cakes with no crackers or bread filler, I just use a little mayo, mustard, old bay, parsley and salt. Because there’s no filler they can fall apart, so it’s best to use a scoop to put them on a pan, then broil them, removing carefully with a spatula when they are done.

These sound great Dawn. Thanks for sharing. - RG

Sounds good Captain Bill. What’s the address? - RG