Reviewed: Dec. 31, 2011

The crab cakes weren't our favorite but the sauce, after some modification, was nice. I don't know that I would be able to say that, however, had I used the hefty amount of Dijon mustard called for - I reduced it substantially. Since shallots were in the ingredients I omitted the white part of the green onion. I chopped everything up real fine, not bothering with the blender or food processor for fear of overdoing it. For its characteristic light crispiness I coated the cakes in panko bread crumbs.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: May 1, 2011

I only made the sauce, but it was very good! I think a little less dijon would have been fine too.

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4 users found this review helpful

Reviewer:

weeflower

Cooking Level: Beginning

Reviewed: Feb. 3, 2011

absolutely awesome sauce. all my guests were so impressed. I left out honey and shallots. soooo good!!!

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3 users found this review helpful

Reviewer:

ttjones

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Reviewed: Dec. 30, 2010

I only needed a sauce and so my comment is just on the sauce. It's great, definitely a keeper.

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Reviewer:

Regina

Cooking Level: Expert

Living In: Mountain View, California, USA

Reviewed: Dec. 13, 2010

These were fabulous! I didn't really change a thing with the crabcakes except add the chives and parsley to taste. And for the sauce I added a little jalapeno and garlic for extra spice. You could use this sauce with pasta or chicken--it's that good!

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Reviewer:

Hayley

Reviewed: Nov. 15, 2010

Great sauce! I use this sauce with the "My crab Cakes" recipe from this site.

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Reviewer:

lmsimms

Reviewed: Oct. 30, 2010

Like many other reviewers, I used my own favorite crab cake recipe, but did make the red pepper sauce. It was good... quick and easy, but not as outstanding as I would like. A little too much vinegar flavor, maybe.

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Reviewer:

MANDT2

Cooking Level: Expert

Reviewed: Oct. 14, 2010

This was my first time making crab cakes and I was nervous because it is my bf's favorite. He said they are the best crab cakes he's ever had! I followed the recipe except that I added one cup of crumbled ritz like crackers to the mix instead of using french bread, and I did not coat the crab cakes in anything. The trick is to freeze them for 15 min or so before cooking, and they came out perfect! I cooked for 7 min on each side since they were solid, but you could cook for less. We cracked the crab ourselves so it oculdn't have been any better. I also made the red pepper sauce which is PERFECT for the cakes. I have made this twice now. The first time I put in too many shallots and it was too strong. The second time I stuck to the recipe and it was perfect. Instead of Dijon I used a spicy honey mustard which was really good. I made them for his parents too and they also said it was the best crab cakes they've ever had. I was so proud that I made them! This recipe is DEFINATELY worth making, even with the time it took to crack the crab. Thank you so much!!!

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Reviewer:

rbartling

Reviewed: Oct. 9, 2010

I have only made the sauce and it was so great.

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Reviewer:

caramelmomma

Cooking Level: Intermediate

Home Town: South Portland, Maine, USA

Reviewed: Jun. 13, 2010

This sauce was delicious! We served it last night with Paula Deans crab cakes. My friends and hubby raved! It was alittle salty so I added extra red pepper and a dash of half and half. YUM!

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