I have another crab cake recipe that has some good tips -- first and foremost - use good crab! If you can't find (or don't want to take the time) for fresh crab meat, Phillips brand (black can w/ red writing - I have found it in Costco)-a 16 oz can and use it all! - is the best canned crab. Starkist is awful and will ruin crab cakes. The other secret is to shape the cakes and then put them in the fridge for several hours so they don't fall apart when you cook them - I usually make them in the morning, put them on a wax paper-lined cookie sheet, and refrigerate until I'm ready to cook them that evening. In some of the other reviews, a mixture of oil and butter (the other recipe I have recommends clarified butter, but I'm too lazy) is recommended -- I agree that makes a huge difference! OBTW, my "other" recipe calls for 1 cup of fine (fresh) bread crumbs mixed in to the crab mixture, and 1 cup for coating the cakes (4-5 pieces of bread chopped into fine crumbs in a food processor).
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