4 Reviews

Why not use ground pork rinds combined with italian seasonsings instead of bread crumbs? I won't use regular bread on LC.

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ThinOne May 10, 2005

These are fantastic! I was out of Italian style bread crumbs so I subbed three cheese with no ill effects. I browned them per directions them finished them off in a 350 degree oven for 15 minutes. A generous squeeze of fresh lemon was all they really needed, but a light pink sauce is quite good as well. The flavor in these crab cakes is outstanding and I will make them again.

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Michelle S. April 14, 2006

I'm so happy to find such a good recipe for crab cakes. These were very reminiscent of some crab cakes we had in N. Carolina a few years ago. They were heavy on crab and low on fillers. These went together SO easily, so quick and easy and the patties stay together very well with no falling apart while sauteing. My husband said they were better than restaurant quality! I didn't make the ketchup and mayonnaise mixture for the sauce but I did combine tartar sauce with seafood cocktail sauce for a very nice addition to these cakes. This one is going into my 'best of the bunch' and this is how I'll be making crab cakes from now on. Thanks so much Barb for posting this recipe :)

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Hey Jude December 29, 2004

These were just what I was looking for, thank you so much! I didn't feel like going through the fuss of my usual crab cakes recipe and since you have never let me down gave yours a try. As expected they came out perfect! the only changes I made were to use fresh crab, add about 3 tablespoons of finely chopped shallots, 2 tablespoons of fresh chopped parsley, and gave the cakes a light coating of bread crumbs. I gave them a quick browning in a saute pan with butter and then popped them in the oven for about 10 minutes. (4)

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JPsBarbie September 06, 2013
Low-Carb Crab Cakes