This is the first crab cake recipe I ever tried, and I'm not going to try any others. I was attracted to it because I have to eat gluten-free, and I figured the small amount of filler would make it easier to adapt. And I was right. I use gluten-free corn-flake crumbs, because I always keep them on hand, but with such little filler, I think rice crumbs or any GF cracker or bread crumb would work. After making this many times, I double the Old Bay, which gives it a little more traditional flavor, but still doesn't overpower the wonderful lemon and basil flavor. I also add a little diced shallot. As far as the sauce, I love it, and it goes wonderfully with the crab cakes. I advise you to try it so you don't miss out. However, I don't make the sauce as directed because of the raw egg. I add the lime juice and spices to a half-half mixture of mayonnaise and sour cream. Not only is it safer, but faster and easier.
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This is the first crab cake recipe I ever tried, and I'm not going to try any others. I was...