It's a good base recipe. I had never made crab cakes before so I was going into this as an experiment.
I am a home cook, but my ambition says I am a professional chef.
I decided to give mine a Mediterranean flair.
I replaced the Mayo with Greet yogurt, used a tablespoon of lemon juice and a teaspoon of cooking wine, and I used a generous amount of sage, orange peel and paprika. I also used panko instead of crushed crackers. I just added until I liked the consistency. Honestly, if you follow this recipe I would use much more seasoning that it calls for. Never underestimate the power of salt and pepper, either.
Crab is a VERY strong flavor, and you don't want your spices to surrender. Good to pair with Mediterranean spiced grits or Tzatziki sauce.
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It's a good base recipe. I had never made crab cakes before so I was going into this as an...