I had about a half pound of crab to use and gave this recipe a try (scaled down -- thanks for that feature, AllRecipes). I'm not a crab cake purist, but I thought it was delicious. I did not fry the cakes, though; I sauteed them in a little olive oil. I wanted a crispy texture, so I patted some panko crumbs on the outside before I put them in the pan. I had no yellow mustard, but Dijon worked fine. I added about a teaspoon of Sriracha and served them with a spicy remoulade. I'll be making these again!
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I had about a half pound of crab to use and gave this recipe a try (scaled down -- thanks for...