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NYC: Lump crabmeat for crab cakes

Sir Gawain | Apr 27, 2005 01:02 PM

I need to make crab cakes. Have a good recipe but need a few answers about crab meat:

1. Does it *have to be* canned? Are most crab cakes made with pasteurized, canned crabmeat?

2. Is $30/lb of jumbo lump crabmeat really the going rate now? Seems awfully expensive, considering that I can get a pound of extra-large, ultra-fresh sea scallops from Montauk for $17 from FreshDirect.

3. Do you recommend a particular source? Anywhere in Manhattan south of the 80s (incl. downtown).

Feel free to toss in your fave recipe if you want, but I hate bell peppers. My favorite so far is the one for baked crab cakes from Epicurious, which uses panko (below). I make a different sauce though.



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