May 4, 2008 by kmorganmoss
Posted in Grits & More, Really Good Sides, Suppertime, The Southern Table | Tagged Edna Lewis, Good Southern Food, Honestly Good Crab Cakes, Lemon Glazed Sweet Potatoes, recipe, Scott Peacock, The Gift of Southern Cooking | 16 Comments
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Yum!! They look so good, I want to dive in and start eating right now.
The only food my husband doesn’t seem to eat is liver- I don’t know how I’d survive if he didn’t enjoy seafood! Good on you for making it for yourself and I’m pleased you shared this as I think it’s difficult to come across a great crab cake recipe.
I too love great crab cakes. (again it’s a shellfish so it doesn’t always love me back)
I used to date a first generation Italian girl from Abruzzi when I was living in Philly. She and I were definite foodies. We used to just pick up on a weekend and head down to the Inner Harbor in Baltimore for (really) the best crab cakes in the world. They were trule crab and not bread and big lumps of meat, it made me wonder how the kept it all together.
Your recipe is similar to mine except I still use my OB.
I am assuming that you put the eggs in before your tossing step. That’s where I would do mine.
One of my favorite food writers, Terry Durack, has a very funny essay on how he secretly looks forward to dinner when his wife is away because then he can prepare things she doesn’t like. I’d say these crab cakes look as though they were well worth the effort.
I have to stop reading your blog after meals, because getting hungry all over again right after I eat can’t be good for my digestion.
I just bought a book called “Alone in the kitchen with an Eggplant” – it’s a compilation of essays about cooking for one and eating alone – your essay fits right in! The pics are beautiful too – hmm, I have some arugula, I wonder if it’s too late to put the pork back in the freezer and buy some crab! My recipe is similar except we use mayo in place of butter and eggs – very easy!
Mom, these look amazing! I do love crab cakes still to this day. Hoping youre up to making more this summer. Levi saw the banana bread and said he wanted some.
Brilliant! Love the idea of lemon glazed sweet potatoes. I have a thing for vibrant colour dishes
these are cary’s favorite things in the world
and sweet potatoes
finished with an angel food cake
so when your husband is out of town could you please make my boyfriend dinner?
confession: i can only eat crab cakes that are so laden with other ingredients (or grease), i can’t taste the crab.
that being said, good for you for treating yourself! 
i think the problem was that you were going to places with waiters to find a good crab cake.
I am a fan of crabcakes and have enjoyed a great receipe from Barefoot Contessa and I have to say that this might top Ina’s. Easy less ingredients and you really get a great crab flavor. My fav is to enjoy as a sandwhich which I had the pleasure of doing at my mom’s house. Thanks for spoiling me mom!
Hey, Great shots! And featured on Tastespotting – well done! Your photography is improving in leaps and bounds!
Great recipe too
What? You did not invite me?!!! Next time I’ll bring the crabs from our traps if I get there before the neighbors do, they are still small right now but they made for a great appetizer this weekend
I have never tried to make crab cakes myself because of the less than satisfying recipes I’ve had at frineds homes. I trust you on this one and will finally give crab cakes a try myself:D
These crab cakes look wonderful, chock’ full’ o’ crab meat is the key!
MMMmmm they look great! We don’t get enough crab cakes here. I rarely see them on the menu but I love crab. I think I’ll just have to make your recipe which I’m sure is better than a lot of restaurants anyway! On Kitchen Nightmares Gordon Ramsay always orders the crab cakes if they’re on the menu. Perhaps it’s a dish that is often badly done-I think it says a lot about the establishment if they use a lot of fresh crab.