Great tasting crab cakes. Thanks for posting.
This was my first attempt at crab cakes. We caught several blue crabs down here in the Florida bay, then boiled them and pick them. I used the meat to make these cakes and they were absolutely delicious! I followed the recipe, except that I doubled it and used extra light olive oil to fry them in. I served them with the Cajun Remoulade sauce, #322382, as suggested by another viewer. Thanks so much. These will definitely be a new family favorite!
My first time making crab cakes and it was a success! BF and friends loved it! As other reviewers suggested, I added 1 tsp of Old Bay seasoning and used Panko flakes for the outside, while using water crackers in place of saltines. I added 1/4 tsp of salt to make up for the water crackers (thats all I had). We ate the crab cakes with the Cajun Remoulade sauce, #322382 recipe as another reviewer suggested. Great combo. Will definitely make again! Thanks!
I'm from the Mississippi Gulf Coast. Grew up eating cajun food. I doubled this recipe which yielded quite a few cakes. I thought the cakes were alittle bland but then my expectations may have been a little too high. I'll definately try this recipe again in the future along with lot more seasonings & spice. Thanks for sharing a great recipe with all on Recipezaar. Smiles!
WOW! DH said these were as good as our favorite restaurants crab cakes! I prepared the recipe as stated with the exception of no bell pepper (I didn't have any), I used real mayo instead (no sour cream in the house) and panko bread crumbs inside and to coat the cakes. I just had to add 1/2 teaspoon Old Bay. Cuz I love it! This is my only crabcake recipe from now on! I forgot to take a picture but will do that next time! I may try some chipotle tabasco in the recipe too. Thank you Oolala! YUMMY! YaYa OK, it is now May 26, 2009 and I cooked these wonderful crabcakes for dinner last night. We still love them and will stick with this recipe. I remembered to snap a picture. They really taste better than my photograph. : )
These are delicious. I made them as directed and I didn't have any problems. I served them with Cajun Remoulade sauce, #322382 and it was a delicious meal. Also served it with Asian coleslaw for a light meal. Used King Crab as thats what I had left over from previous meal. Delicious crab cakes.
Hands down the best crab cakes I have tasted or made. Plenty of crab flavor. My cakes started out to moist and could not form into cakes without additional crackers. I used canned crab meat which I had drained. That is probably why I had to much moisture. Next time I will drain and set the crab meat in a sieve to let it further dry out.
This is almost EXACTLY how I've been making crab cakes for the past several years. The only difference is I used Panko bread crumbs. I tried it this last time with the crackers, and I think I prefer the crackers! I used these as a base for my crab cake eggs benedict; which consists of a crab cake topped with a poached egg and a couple tablespoons of Choron Sauce ! It was to DIE for! Thanks for posting the recipe so I didn't have to!
This recipe turned out so great that our whole Supper Club wanted it! I pulled appetizer for the evening, made four times the quantity and they left the plate like wild fire! Expectional taste and simple to make! Thanks for sharing!