Anybody got a Bechamel crab cake recipe?

[FeChef]

I local diner near me has these baked crab cakes that are insanely creamy. They reminded me of croquettes due to their mound shape. So i went down a rabbit hole and came across crab croquettes that use a bechamel sauce, but these are fried and seem to be asian inspired. That is not what i am after. I think i need to incorperate a bechamel with a traditional mayo/egg/cracker base. I just don't know what a good ratio would be. I want these to be super creamy and not end up dry like most mayo based crab cakes end up.

[C. sapidus]

2 hours ago, FeChef said:

I local diner near me has these baked crab cakes that are insanely creamy. They reminded me of croquettes due to their mound shape. So i went down a rabbit hole and came across crab croquettes that use a bechamel sauce, but these are fried and seem to be asian inspired. That is not what i am after. I think i need to incorperate a bechamel with a traditional mayo/egg/cracker base. I just don't know what a good ratio would be. I want these to be super creamy and not end up dry like most mayo based crab cakes end up.

 

Where did you have these crab cakes? 

 

With regard to the title of this thread, sorry but I have never used bechamel in crab cakes. Not opposed to the idea, just never tried it.

 

But I am curious whether these were Maryland-style mostly-crab cakes or whether the filler played a larger role.