This recipe created delicious crab cakes! The end product was juicy, flavorful, and not overpowering nor too mild. Texture was great. I had made two minor substitutions and the result was uncompromised. I had used prepared yellow mustard in place of dry (just use 3X the amt) and dried parsley as opposed to fresh (use 1/3 the amt). Although the original ingredients will probably yield the best crab cakes I was very pleased with the alterations. Two mistakes that I would look out for in the future is to make sure not to use a dark baking sheet (makes the bottoms of cakes brown too quickly) and rotate the pan 180 degrees so the cakes will cook more evenly. Lastly I took other reviewers' suggestion of using 1/4 tsp old bay seasoning in place of the hot sauce. This one's a keeper.
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This recipe created delicious crab cakes! The end product was juicy, flavorful, and not...