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I can't believe I haven't reviewed these before! I have made them several times, and they are probably the best crab cakes ever! I really like that no mayo is used (I'm one of those mayo-phobic people). I didn't make any changes other than to add a little fresh garlic with the shallots. Try these, you won't be disappointed! Thanks Susan for sharing such a great recipe! --Marla
This is great made with tuna fish . I cant always afford crab and I always have tuna so I thought "why not?" good choice, its a family favorite . I left out the sherry though. OK,You crab cake snobs can breath now. I'm sure its 5 stars with real crab.
I wanted a recipe for a sightly different type of crab cake without the usual Old Bay seasoning flavor. These were the absolute best.
This is exactly what I've been looking for in a Crab Cake. I grew up on the Chesepeake Bay and ate crab cakes all the time, but since I had moved west 30 years ago I had not been able to find the "right" recipe. Couldn't find Panko in the local markets, so I crushed a package of Saltine crackers as a substitute and it worked just great. I made 8 cakes and between family and friends, there wasn't a scrap left.
Easy to put together, and a wonderful fresh taste are two reasons I'll make these crab cakes again and again! I chilled them overnight and it was a treat the next evening to pull them out to cook for a fast, elegant dinner. Thanks, Susan, for a great-tasting recipe!
This sounds delicious and high marks for including sherry. It just really sets the crab cakes off.