Crunchy Crab Cakes

To the writers who had trouble keeping the crab cakes from falling apart: I have not made this recipe, but I grew up in Maryland where I was taught that the key is to form the crab cakes and then put them in the refrig (e.g., on parchment or foil on a cooking sheet) for a while until they're cold and firm. If you take them from the refrigerator to the saucepan or oven, they will stay together more easily than if you cook them right after you form them.

These were excellent. The only thing I did not follow the instructions on is how many to cook in the pan at one time and it created a bit of a struggle to flip without issue. Other than that, these are great!

I made these for Father's Day and dad said they were the best he's ever had. The key to getting them to stay together is to make sure the crab meat is well shredded (I started with jumbo lump and shredded it with my fingers).

these came out really tasty, but they didn't stay together for me! I think next time I will need to drain the crab a bit more- it was handpicked, and pretty juicy. Even though it fell apart, it was really good (just not pretty), not a lot of filler and lots of crab taste. I served with a spicy slaw, and sauteed green beans. It made great sandwiches for lunch the next day. My husband asked me to put it in the summertime meal rotation!