This was a very good, very easy recipe; I would call them "Kosher Crab Cakes" - the addition of the tarter sauce IN the cake is what I think makes them taste like crab. I used the suggestion of the egg, and I also chilled them an hour and they stayed together well. I used French's Fried Onions instead of crackers, added a little green can parm cheese, and fried them in peanut oil - all "out of my pantry" items, served them with rice. They were moist and so very good. Highest ratings for this recipe!
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This was a very good, very easy recipe; I would call them "Kosher Crab Cakes" - the addition...