We made these a few times and followed the recipe exactly. They turned out great. I chose this recipe because it called for bread instead of bread crumbs.
I wanted to modify the recipe to cut down on the number of crab cakes and added some celery and onion. We liked the crunch of the celery. Here's my changes. Drain well:
1 can lump crabmeat (Lump crabmeat is the best in the can because it has the biggest pieces) – put in a strainer – press down and let sit for ½ hour to drain. Mix: 1 egg, beaten, 2 tablespoons mayonnaise, 3/4 teaspoon Dijon-style prepared mustard, Couple dashes Worcestershire sauce, 1 tsp Old Bay Seasoning, 1 T finely minced onoin, small stick celery finely minced, 2 slices white bread, cut into small pieces. Add crabmeat – gently mix.
Lightly bread the patties with cracker meal. Fry them in olive oil until brown. We liked them fried in olive oil for that fried taste. We fried our first batch in butter and they just didn't taste as good to us - they didn't come out nice and crunchy like we like them.
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We made these a few times and followed the recipe exactly. They turned out great. I chose...