I had great hopes for these, but maybe I'm just not the right person to eat crab cakes. This is not intended to reflect on the restaurant named here, as I have never been to it. There is quite a lot of crab in these, and the crab I used was excellent. I don't know why I can't taste it, but it is quite disappointing. The first two I fried lost their shape some, but I was able to fry the others all right. I have had crab cakes before, and was unimpressed by them, but I thought there must not have been much crab inside. I could have been wrong. Thank you for an educational experience.
It's a crab flavored BREADBALL. For a POUND of crab, not a half-pound use one rounded to heaping tablespoon of all-purpose flour and an equal amount of mayo plus 1 egg. Make a batter and use just e-nuff to keep the meat together in a ball (not cake) The rest is OK if you like all that stuff; my cakes use a little more mustard, a mix of yellow and Dijon and nothing else. No Old Bay. Secret: Old Bay is mostly celery salt and very bitter. The crab spice most people know as Old Bay is actually made by JO Spice Company and is called JO Crab Spice #2.
Tonight this will be our 2nd time making your recipe. I thought I lost the link. We really enjoyed the first time. Looking forward to tonight and will bring our chilled cakes to my inlaws tomorrow. Thanks
This recipe was delicious! I ometted the red pepper, and it still came out wonderful. I will definitely be making this again, and next time will do it exactly as written. Thanks for a nice recipe for crab cakes.
My guests could not get enought of these!