By Cookingrvc on January 24, 2002
"This recipe was adapted from one on the Epicureous.com cooking site. It does not produce the ususal 'Old Bay' or bready type crab cake, but instead, allows the crab to be the focus."
Serving Size: 1 (2076 g)
Servings Per Recipe: 1
"Holy Yum! I left out the onion (b/c I'm preggers) and used unsweetened almond milk instead of cream, and these were amazing. (Oh I also used only Panko, instead of regular bread crumbs plus Panko. I also didn't do the extra coating of Panko on the outside b/c I thought they had enough inside.) They had a "sweet" flavor even though no ingredients were sweet...just amazing. I made a little lemon-white wine-butter sauce for dipping and it added a nice extra citrus flavor. I highly recommend these--I'll be making them again!!"
"Not bad at all. I love the panko bread crumbs, gives it a better texture. I add 1 Tlbs. Cayenne to give it a kick!"
"i tried it it was fantastic you dont get the breadyness you uget crab, so great . I addedd tyme and it was wonderful. I did broil them for 5 min with olive oil on the bottem of the pan."