1 Review

The flavour of the crab cakes was outstanding, but they were very, very delicate to cook and deal with. I think that could be fixed by using 1/2 cup flour and two eggs. The sauce was overly sweet for our tastes, but I remedied that by adding in another a1 /4 cup of rice wine vinegar-spiciness was perfect!. I made bigger cakes than you suggested (two tablespoon each) but still managed to get 11. We truly loved the flavour (as I already said) and will make these again with the modifications I mentioned

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JustJanS September 17, 2011
Crab & Corn Cakes With Coriander Dipping Sauce