Chef John's Crab Cakes
These were SO good! I like things spicy, so I made everything as is except I took a yellow chili pepper, minced and sautéed it in a little olive oil, cooled it, and tossed it into the mixture. I could have eaten 10 of these! I got rave reviews from my guests as well. I found that to reheat, take a little bit of butter (mixed with cayenne pepper if you like the heat), drizzle on top, and stick it in the toaster oven. Thank you for this recipe a hundred times over!!
Edit: I forgot to mention about the cakes falling apart while cooking. It was my first time making something like this, so it took a little bit of experimenting. I found that if I used one spatula to stop the crab cake from moving, I could easily slide another spatula underneath the cake. I then kind of pressed the two spatulas together to flip the cake and nestle it back into the oil. After a couple of tries, the cakes came out perfect. No mess! No falling apart!
1 user found this review helpful
Apr. 3, 2014