These were a big hit. I was limited on time just before dinner, so I made up the sauce and put the crab cakes together early. Instead of putting the crab cakes in the freezer I put them in the fridge for a couple hours, then cooked them just before serving. They were a bit fragile, but they did stay together. They were light with great flavor.
Though this recipe had great flavor and tasted great, I had the same issue with the cakes staying together. They fell apart as soon as they hit the pan and forget about flipping them! That said, they were tasty "hash" style and my husband really loved it and said I should give it 4 stars b/c of flavor. But I'm going with 2 b/c they just didn't hold up as a cake.
I broke the first set of instructions up & used a little cornstarch to help bind: (1) drained and rinsed the crab meat and removed the excess water, kept the lumps intact as much as possible (2) combined the crab and veg in bowl (3) in separate bowl the mayo, seasonings & egg, added a dash of Tabasco & a little cornstarch, less than 1tbs, and whisked til smooth (4) added mayo/egg to crab, mixed thoroughly (5) added panko and stirred just to incorporate (6) followed the rest of the directions as written. Not bad. Served with a green salad. Nice, light summer meal.
I also had the same issue with them holding together but that happens to all of my crab cakes. However, they were quite yummy. May need to increase the Old Bay a bit but otherwise I will make again next year for my husbands birthday!
These crab cakes had an amazing flavor but really did not hold together well at all. Any suggestions? I used jumbo lump crabmeat. Perhaps increasing the mayo and slightly decreasing the added panko?