This is the BEST crab cake recipe I have ever made. I didn't change a thing! Thanks for sharing the recipe. I have saved this recipe for everytime I have fresh crabmeat on hand.
With all the sodium floating around in this dish, I found it easy enough to omit the additional salt, but other than that, I followed the recipe right on down & had some great tasting crab cakes, half of which went along with half a chicken breast recipe to feed a house-bound couple with whom I often share meals! Paired with your Lemon Dill Crab Cake Sauce, these little tasties were outstanding! Thanks for posting the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
I found these to be very salty. I think it can be totally omitted. Also, they were very wet I had to add breadcrumbs. This makes 6 small crab cakes. I may try these again, without the added salt and doubling the crackers.