Great and easy-to-make crab cakes! I don't care for onion so left it out, otherwise made as directed. The spicing was perfect in these as was the texture. Thanks for sharing a great recipe!
WOW!! My Grandma is from Baltimore, owned a restaurant, and makes killer crab cakes from crabs she steams herself. I've never made crab cakes without Old Bay - she swears by it, as did I. That said... THIS IS THE BEST CRAB CAKE RECIPE EVER. I grew up on this stuff, and this is awesome - love the added richness from the cream, the celery makes up for the flavor of celery salt that is prominent in Old Bay. As with any good crab cakes, these are delicate, and will fall apart in the pan if you're not careful. I find that if you gently press on them before flipping them, they will hold better. Only sub I made was yellow bell pepper for green, as I (unexpectedly) was out of green. Next time, I'll use green as instructed. Served with lemon slice and remoulade sauce. Awesome!