Problem: Crab cakes that fell apart

[catharine]

I made the Thai crab cakes and peanut sauce and both were excellent. I was really pleased.

However, the crab cakes fell apart. After the first batch I squeezed out some of the water from the remaining patties (don't know where the moisture came from??) and the second batch came out a little better.

Does anyone have any thoughts about this? I would love to make these for guests one day, but not if they come out in pieces.

Thanks!

[Luiza]

Have you tried chilling the patties in the fridge before cooking? This technique works well for me.

Luiza

[emilycat]

When I made these for my supper club, they totally fell apart, too -- but everyone devoured them! My problem, though, was that I didn't chill them long enough (oh, and I subbed salmon for the crab, so I don't know how that could have affected the texture.)
I guess I haven't really offered any suggestions...sorry! I just wanted to weigh in http://www.cookinglight.com/bbs/smile.gif

[BethH]

I made this Sat. night without any problems. Mine had some extra moisture in the mixture as well--I thought either egg not mixed in or water from the crab meat.

I let my pan with the oil heat while I formed the cakes on wax paper and those cakes really sizzled when I put them in the hot oil. They each got a brown crust on the outside which might have helped them stay together? I did lose a few crumbs from the edges but I think that was due to poor flipping technique on my part. Oh--I also chopped the cilantro and bean sprouts fairly finely in the food processor--maybe that helped too?

I'd give them a little more practice--mine got really excellent reviews. My SO actually ate the rest of the sauce on crackers last night! You gotta love that! http://www.cookinglight.com/bbs/smile.gif

[catharine]

Hmmm...although I did chill the mixture for over an hour, I did not form patties first...maybe that was it.

Next time I will chill longer and make sure the pan is really hot before I begin to cook. I will also try to set the patties on some towels to soak out the extra moisture before I cook.

Thanks for the advice!

[Mitchdoggy]

I didn't make this recipe-I'm an old fan of the recipe for crab cakes on the Old Bay can. (probably should copy it before they discontinue it). But the secret is chilling for several hours before baking/frying.