Great taste even with frozen shredded crab meat (In the middle of Germany there is no chance of fresh crab meat, it is frozen or canned. I had to go to an Asian store to find any crab meat at all... even the fish market did not have it!). I will make these again. Thank you to everyone for all your helpful comments that made my crab cakes so successful! I did make a lot of changes, hence the 4 stars instead of 5. I added spring onions like it recommends in the My Crab Cake recipe, used fresh parsley and mustard instead of dry, used Ritz crackers in the mix instead of bread crumbs, coated the crab cakes with bread crumbs after forming into patties, refrigerated patties for 1 hour before cooking, fried them in a pan with olive oil until brown on each side then put the entire pan in the oven at 350°F (170°C) for 10 minutes afterwards (my crab cakes were very moist due to the frozen crab retaining so much water and the normal mustard I used, so 10 minutes may be too long for your mixture).
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Great taste even with frozen shredded crab meat (In the middle of Germany there is no chance...