Use Ritz crackers instead of bread crumbs in the cakes, and dredge in panko crumbs. DO NOT pat cakes more than what's necessary to just keep them from absolutely falling apart. If they fall apart anyway as you drop them into the pan - no problem, just gently slide the broken-off part back in approximate place, but DO NOT try to mold it back in to perfection. These things need to be a bit shaggy!!! Cook until there are a few black spots, then turn, and cook again the same. Drench with fresh lemon, or lightly with lemon and with a sauce - your choice. I like both cocktail and tartar sauce with crabcakes!
A final suggestion - if you're sensitive to onions (um, Pfffffft!), then substitute a bit of shallots and chives for the green onions and onion powder. Just a bit, and you get all the taste, without all the dramatic effects!
All in all though, this is an authentic Maryland Crab Cake recipie! 5 stars, EASY!!
Was this review helpful?
7 users found this review helpful
Use Ritz crackers instead of bread crumbs in the cakes, and dredge in panko crumbs. DO NOT pat...