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.

[FeChef]

8 hours ago, C. sapidus said:

 

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.

Pennsylvania. I would say the Diner in question serves mostly PA dutch food. The crab cakes are closer to dare i say maryland style but i don't detect much if any old bay. The flavor reminds me more of crab imperial.

[rotuts]

@FeChef

 

Croquettes  are a fabulous dish .  Difficult to come by , and made properly .

 

Id consider taking an Rx for a classic Ham and Bechamel , and sub crab meat for the ham.

 

I dont mean to be flippant by saying this .   

 

its the creaminess of the croquette , contrasting the crunch that puts it over the top.

 

A diner in downtown Boston , a million years ago , at dinner when the downtown was deserted

 

made a Ham and bechamel  that was ass good as one could get in France.

 

and after thanksgiving , a turkey/stuffing/bechamel  version  that I used to go and have whenever I could.

 

flatten the croquette and call it a cake.

 

you might also consider pouring dome bechamel over your favorite crab cake 

[AlaMoi]

first question came to me . . . is it real crab or imitation?

[FeChef]

41 minutes ago, AlaMoi said:

first question came to me . . . is it real crab or imitation?

Its actually both, but they seem to use more crabmeat then immitation. Either way, its better then using crackers as filler. Also want to mention, these are baked without a coating of breadcrumbs.

Edited 1 hour ago by FeChef (log)

[AlaMoi]

it seems that "crab croquette" is not classes with "crab cake"

 

some leads that turned up searching on 'crab croquette bechamel'

https://www.foodnetwork.com/recipes/crab-croquettas-7608060
https://japanesetaste.com/blogs/japanese-taste-blog/how-to-make-creamy-crab-croquettes
https://myrecipeify.com/crab-croquettes/
https://sudachirecipes.com/crab-cream-croquette/

 

we're a bit on the "purist" side when it comes to crab cakes . . .