ok – so i’m going to go for the PF fresh crumbs as opposed to panko. the minced onion sounds great but i am hesitant to use it… if only because it’s not that super classic taste that i love.

the pan frying technique is a winner but i’m also stuck on the baking/broiling method if only due to the lower fat thing – and i’ve had some great baked ones…

i’ll keep you posted on future experiments! and thanks for your time and expertise. i appreciate it.

Some people chill their crabcakes before baking them to help them hold their shape and that would probably also keep them from giving off as much liquid.

I also find that the quality of the crabmeat makes a difference — some batches just taste better than others and you never know til you’re tasting it. Also, I definitely like lump better than claw or backfin.

The other variable is the bread crumbs. A Pepperidge Farm-type white bread is the standard and I can see how something that was more “rustic” might make the crab cake drier.

They look great!

I don’t ever use crab, but when I make salmon/assorted seafood cakes, I’ve found that using just a little panko is the way to roll. Use too much … you’re toast. Use just a little and that seafood really shines. Maybe cut back on the bread?