Crab Cakes III
I have finally found a winning crab cake recipe. These crab cakes are incredible. It has the perfect amount of filling to crab ratio, which for me is you barely taste filling and all crab.
I made a few adjustments; used Ritz Crackers, sauteed a very small amount of onions/celery/garlic, added a little cayenne and crushed red pepper. I mixed everything e except the crab meat and put that in last and just turned with a spatula so I didn't break the lumps. After forming the crab cakes, I topped each with a little extra old bay seasoning. For crab I used Blue Star pasteurized lump crab meat in the packet, it was very good.
I have no opinion on the sauce as I like a sweeter sauce, so I went with the Honey Mustard II another poster suggested, with some adjustments it was excellent as well.
93 users found this review helpful
Jan. 1, 2007