Reviewed: Oct. 29, 2009

Only made the sauce and it was wonderful! Didn't have shallots or parsely and the flavor was still great. Used the juice of half a lemon rather than 1Tbsp.

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NewToThis

Cooking Level: Beginning

Home Town: Charlotte, North Carolina, USA

Living In: New York, New York, USA

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Reviewed: Sep. 14, 2009

The recipe mentions adding honey to the sauce but I do not see an amount. How much honey should be added?

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syf59

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Reviewed: Jun. 28, 2009

Delicious! I am rating this on the sauce only as I already have a tried and true crab cake recipe (Lori's Famous Crab Cakes, from this site). Hubby and I agreed that the sauce is fabulous! I didn't change a thing and it was an excellent compliment to the crab cakes. I especially liked the fact that there is no sour cream or yogurt included in the sauce. I'm tossing out the old sauce recipe and replacing it with this one!

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Holly

Cooking Level: Expert

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Reviewed: Jun. 13, 2009

I made just the red pepper sauce with the Maryland crab cakes on this site. I was looking for a different topping for my crab cakes and love this recipe. It is the best red pepper sauce on the site that I have tried. It was fresh and healthy. I used a sharp deli dijon mustard in this. I used chop on my blender and didn't blend real fine. My guests were impressed with this and you will be also and it really is easy to make. This will be my new crab sauce recipe to use.

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COOK471

Cooking Level: Expert

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Reviewed: Mar. 1, 2009

Wonderful! These taste just like the crab cakes and sauce that I order at my favorite restaurant. I have been craving them every day since I made them.

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Maggie

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Reviewed: Jan. 12, 2009

I made the recipe without changing it (well other than using a loaf of fresh mountain bread instead of italian) and it was the BEST crab cakes I've ever made or had. You don't need to change a thing (no eggs, nothing). Just make sure to press the breading on the crab cakes and pat them so it really sticks. And the red pepper sauce was perfect with the crab cakes. Even my son and husband who are somewhat picky eaters loved it. Definately a GREAT recipe and a keeper.

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Cookin Gypsy

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Reviewed: Dec. 23, 2008

These were delicious! I made these ahead of time and took them on vacation to my parents cabin. They were a hit and the sauce was to die for. I have had made crab cakes in the past, but they always seems to fall apart. These stayed together and remained together for the entire cokking time. I will be making these again.

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Flexitarian

Cooking Level: Intermediate

Home Town: Colfax, Wisconsin, USA

Living In: Stoughton, Wisconsin, USA

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Reviewed: Jul. 6, 2008

Super easy and made 10 small to medium crab cakes. I did have to add a little melted butter so they would stick together better. Overall, wonderful recipe and the pepper sauce is the perfect compliment. I made in advance for a dinner party and warmed before serving.

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pepper

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Reviewed: May 14, 2008

Great Recipe! The sauce is great and the crab cake is better than most nice restaurants. I also added a little egg to the crab cake mixture and it was great

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Cdk1

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Reviewed: Oct. 9, 2007

The Red Pepper Sauce was to die for. I substituted Jalapeno Mustard (Black Bear brand at Target)for the Dijon. Wonderful!

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LSTIN19

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Reviewed: Jun. 10, 2007

These are very good. I put them in the freezer on a cookie sheet lined with waxed paper for 30 minutes before cooking and they held together just fine. I added crushed garlic cloves to the red pepper sauce since my family loves garlic and it was excellent.

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