Very good. This was my first time making crab cakes and I was very happy with the results. I used the fresh 16oz tub of backfin crab. I modified the recipe a little, for my own liking. I used whole wheat Ritz crackers, about 3/4 of the tube and ground it up with some fresh-frozen chives and dried parsley (didn't have fresh). I couldn't decide between mustard powder and prepared dijon, so I used both. I used 1/2 tspn of garlic pwdr because ours is very strong. I omitted the cayenne and added a little smokey paprika. I added a healthy dash of Worcestershire sauce. I coated a couple of them with Panko bread crumbs and left the others plain since the other recipes don't call for coating with breadcrumbs and I wasn't sure which way to go. Around here in MD the really frown on using much bc at all. My husband and I both thought they were better with the Panko crumbs. They make a nice crunchy crust. The ones without them formed a crust too, but it crusted the crab meat and we think it's a waste of the goodness. I read other reviews from people who made these but baked them. I think next time I'll try doing that. Although, they cam out nice and crispy - perfect-not greasy, pan frying in a small amount of extra light (delicate flavored) Bertoli olive oil. I have also never fried anything before and was glad they weren't greasy.
Was this review helpful?
1 user found this review helpful
Very good. This was my first time making crab cakes and I was very happy with the results. I...