Fabulous recipe! We usually serve carb cakes with a tomato ginger sauce, but these stood on their own. I also fried them in a light coating of olive oil on a griddle - too oily doesn't do it for me. But they browned beautifully. I used only red pepper (since that is what I had). I used leftover fresh crab from cracked Dungeness crab. The taste was SCRUMPTIOUS! Highly reccomend.

Reviewed On: Feb. 11, 2005

Tried this recipe - it was fabulous! I made a few changes. I added lemon juice (to taste). I used my leftover pasta from the night before, so I served it room temp over mixed wild greens, instead of mixing in arugula. I garnished with grated parmesan and cilantro leaves. So good I will make it for the Fourth of July Potluck! Thanks for this recipe!

Reviewed On: Jun. 30, 2004