This is a great base recipe, but as other reviews mention, in needs more spice. Here's what I did differently, and they were to die for: I added a splash of Worcestershire sauce, 2 minced cloves of garlic, sprinkle of salt and pepper, an entire tsp. Old Bay seasoning, 1/2 tsp. hot sauce, and 1 tbs. dijon mustard to the egg mixture. To save a few bucks, I used two 4 oz. cans of lump crab and two 4 oz. cans regular white crab meat. I omitted the milk completely, and crushed up 10 town house crackers into the crab. I stored the caked on parchment paper on a baking sheet 4-5 hrs. before frying and dredged in panko crumbs right before they hit the skillet. I also used the red pepper sauce in another allrecipes.com crabcake recipe to serve. DIVINE!!!
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This is a great base recipe, but as other reviews mention, in needs more spice. Here's what I...