Thank you SO MUCH for this recipe! Although I love crab cakes, this was the first time I actually tried to make them for myself. When I was searching for a recipe, one thing I knew that I definitely did NOT want to end up with were "doughy" crab cakes, which I really hate. So, that is why this recipe caught my attention, in addition to baking vs. frying. With the exception of some VERY helpful tips posted by "LynsieC" on 7/19/2007, I followed the recipe as it was written; and not only did they come out PERFECT, I have to admit that they are probably the best I have ever had (outside of the Maryland harbor when visiting family, of course!) The exceptions that I made were (based on Lynsie's tips): (1) I did use real egg (I used 2); (2) I did make them larger, and more round and fluffy (hence, much less than 12 crab cakes, as she noted, which was actually perfect, because they were for "dinner"); and I did refrigerate them for 1/2 hour before baking. I was also very careful to "fold" the crab gently when combining it with the other ingredients, so that the crab meat would not break up (as suggested). Additionally, the larger crab cakes will require that you increase your cooking time a bit; so you should keep that in mind. They were DELISH! And I am SO excited to FINALLY have a crab cake recipe that I can call my "own"! :-)
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Thank you SO MUCH for this recipe! Although I love crab cakes, this was the first time I...