crab cakes

I have a request for a recipe that I have trying to make.

I have a been several places that serve crab cakes that have very little breading in them. They seem to be very creamy yet they hold together very well....... Hoping to get help

[Kimmie]

Crab cakes

¼ cup olive oil
6 ounces fresh shiitake mushrooms, stemmed and finely chopped
1 shallot, minced
1 garlic clove, minced
Salt and freshly ground pepper
½ cup vegetable stock or canned low-sodium chicken broth
¼ cup mayonnaise (homemade is best)
1 large egg, lightly beaten
1 teaspoon Dijon mustard
Pinch of cayenne pepper
2 teaspoons snipped chives
½ lb. jumbo lump crabmeat, picked over
¾ cup coarse dry bread crumbs
All-purpose flour, for dusting
4 tablespoons unsalted butter

In a large skillet, heat the olive oil until shimmering. Add the shiitakes and cook over moderately high heat until softened, about 4 minutes. Add the shallot and garlic, season with salt and pepper and cook for 1 minute. Stir in the stock and cook until the shiitakes are dry, about 3 minutes. Transfer to a plate to cool.

In a bowl, combine the mayonnaise, egg, mustard, cayenne and 1 teaspoon of the chives. Fold in the shiitake and the crabmeat and then the bread crumbs. Shape rounded tablespoons of the mixture into 18 small crab cakes and transfer to a baking sheet lined with lightly floured wax paper; refrigerate until firm.

Meanwhile, dust the crab with flour, tapping off any excess. Melt the butter in a large nonstick skillet. Add the crab cakes and cook over moderately high heat until browned and crisp, about 2 minutes per side. Transfer the crab cakes to a paper towel lined- plate and season with salt.

And serve.

[Gretchen]

With crab cakes LESS is MORE--

Saute 1/4C onion in a little butter. Add 1/4C finely chopped red bell pepper, 1/2C fine cracker crumbs (Ritz type is best), 1/4C mayonnaise, salt, pepper, and 1 egg. Blend. Fold in GENTLY 1# lumb crab meat. Form gently into balls and then flatten. Saute in butter until brown.
You can make this with other grades of crab meat also but lump is best of course. Always be gentle with the crab.

Crabcakes

3 tablespoons mayonnaise
3 tablespoons flour
1 egg
worchestershire, salt, pepper and Old Bay to
taste
1 lb. lump crabmeat

Mix all but the crabmeat in a mixing bowl. Gently fold in the crabmeat trying to break up the lumps as little as possible. Form into patties and press into bread crumbs. I usually freeze them at this point. You should at least chill them well before cooking in alightly olive oiled non-stick
skillet until browned on both sides.

Please don't be mean to crabmeat and try to overpower its beautiful flavor. Sadie's right - less is more . . .

Maryland Crab Cakes

1 large egg
3 tablespoons mayonnaise
1 1/2 teaspoons English-style dry mustard, or to taste
3 tablespoons minced fresh parsley leaves
1 teaspoon Old Bay Seasoning
2 dashes of Tabasco, or to taste
1/4 teaspoon black pepper, or to taste
1/4 teaspoon salt
1 pound backfin or lump crab meat, picked over
1/4 cup finely crushed Saltines (about 20 crackers)
2 tablespoons vegetable oil
1 tablespoon unsalted butter
lemon wedges as an accompaniment

In a large bowl whisk together the egg, the mayonnaise, the mustard, the parsley, the Old Bay Seasoning, the Tabasco, the pepper, and the salt, add the crab meat and 1/4 cup of the Saltines, and toss the mixture gently. In a large skillet heat the oil and the butter over moderately high heat until the foam subsides and in the fat sauté the crab cakes, in batches if necessary, for 1 to 2 minutes on each side, or until they are golden, transferring them as they are cooked to a heated platter.