By Gay Gilmore on August 09, 2004
Photo by Gay Gilmore
Photo by Gay Gilmore
"This was one of my favorite appetizers served at our wedding. Our caterer served them bite-sized so they can be passed, but I would love to make them larger for an entree."
Serving Size: 1 (48 g)
Servings Per Recipe: 15
"I was intrigued by this recipe and decided to try it with cooked shrimp. I mixed everything but the shrimp in the food processor and then pulsed in the shrimp. I cooked them (as another reviewer suggested) in the oven at 375 for about 25 minutes on easy release foil with a little butter melted on the bottom and I sprayed the top with Pam. Wow these were fantastic. I made them about an hour before I needed them and put them in the fridge before cooking. Even my 13 year old thought these were great and asked me to make more.Thanks for a fantastic recipe. "
"These were very good. I removed the pith and seeds from the jalapenos because we were serving them at an engagement party. I would definiely leave them next time, because the crab cakes didn't reflect the heat, and I would add more cilantro for personal preference. I used wheat-sourdough bread to make the crumbs, but had to add about 3/4 cup of store bought at the last minute to tighten up the cakes. Based on other reviews, I baked MINI cakes for 20 minutes at 375, but made a batch of dinner-sized cakes and they required 30 minutes to bake. I served with a 50-50 mayo/dijon sauce. Thanks for a very good recipe that can be used for the family and for company!"
" Made this recipe again with real frozen crab - Excellent. Problem was I could on get 6 oz of crab so it was difficult to get the measurements exactly right. I only lightly greased the frypan with oil. They browned perfectly and were slightly crisp on the outside. Unfortunately the photos didn't turn out- Thanks again Gay This is wonderful recipe-I tasted the fried version with real crab meat and it can't be beat. I took a couple of liberties, first I baked them instead of frying 375F 20 minutes, flip half way through, I painted a light smear of butter on top of each before baking. Baked them on "Release" a non stick foil again lightly painted with butter. Unfortuneately I could not get fresh or frozen crabmeat so I used 2 tins of crab & 1/2 lb of artificial. My crab cakes were very good but I recommend using 100% real crab. I served them with recipe# 8979 Thai Sweet Chili Dipping sauce. Thanks Gay for posting this super recipe — Sep 10, 2"
"Excellent recipe - have made it several times to rave reviews. I used blue crab, not dungeness - highest recommendations."