I've never made crab cakes before and these were great! I used imitation crab meat because it was cheaper, but next time I think I'll splurge so I can get a better crab flavor. I used mini muffin tins and came out with 24 cakes.
Really tasty. The bell pepper adds just the right note - I also add a little minced jalapeno pepper or dried chili flakes. I tried using a muffin pan the first time - what a cleanup mess! Now I just pat them into cakes by hand and punt them on a greased cookie sheet - much easier. Thanks Barb, for a great recipe!
Barb - these rock! I made these for my wine tasting & everyone loved them. I added some chopped pickled jalapenos, but other than that, followed it exactly. Wonderful recipe. Thanks for posting.
We were very happy with these crab cakes. I used the pouched real crab found in the refrigerator case and omitted the red pepper, as I didn't have any on hand. After forgetting to defrost my chicken for dinner, these were a quick fix with ingredients that I had readily available. I served with Sautéed Zucchini with Cherry Tomatoes, Garlic and Basil (Sauteed Zucchini With Cherry Tomatoes, Garlic and Basil) and my Creamy Ramen.
The best! Supper easy and yummy. I did cut the bread crumbs from 2 C. to 1.5 C. Served with tarter sauce. Completed the meal with Coleslaw, French Fries and an Ale.
Good and easy! A little to many breadcrumbs but was delicious!
I took others' advice and reduced the bread crumbs...we are always dieting so cutting out carbs. :( I also added a little parsley and oregano. I wanted to add Old Bay but I left it in our camper in storage so I'll have to go get it next time! I over-baked mine a little so they were crunchier than I wanted. I also think I should have filled the cups a little fuller to keep the inside less chewy. Again, I did over bake them which probably affected the texture.
But a really simple and healthy recipe. I used low-fat mayonnaise and my husband really like them still.
The ease of making these in muffin tins is alone worth the 5 stars!! The cakes all came out the same size, never had that happen before, and it took a quarter of the time to make them! I didn't actually use the recipe itself this time just the muffin tin trick.
Great recipe -- I just love this. It's wonderful to have crab cakes and not have 'em fried in all that oil ... I felt like I could taste the crab much better. I followed the recipe as directed, except that I used a whole wheat, high-protein and high-fiber bread for the breadcrumbs, and seasoned it with Old Bay instead of celery salt. I cooked 'em for the full 25 minutes, and they came out with a nice crust, but not too overdone. I'll definitely make this again. Thanks so much for posting this!
This recipe was terrific. The flavors were quite good ... but best of all it was low fat, required no frying, quick to make, and came out crispy enough.