Crisp Crab Cakes

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I originally gave these 3 stars but when I heated up the leftover cakes for lunch today I changed my mind! They are quite simple to make although they did fall apart while cooking so perhaps they could use some more binder or a little bit more refrigeration time. They definitely look beautiful with the bright red peppers and green scallions. Pretty tasty.

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They were good but lacking a LOT of flavor and seasoning, It can use more old bay, salt, pepper and paprika!

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this is my favorite recipe for crab cakes. i mixed my crab meat with lobster meat and baked it at 375 degrees instead of frying for a little healthier option. Very moist and crispy.

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I agree - unfortunately... I just made crab mush. I'll try it again. I think it needs more Old Bay for sure. I will definitely make them again and make sure to add more eggs and refrigerate for at least an hour. Do not cook it on a very high temperature either. I wish Ellie had told us all of that in the magazine ~ I mean... come on!

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These were absolutely delicious!!!!! Soooo tasty and very easy to make, but I agree with Dixie...an extra egg or egg whites is definitely needed to bind them more, but definitely delish and will most definiltey make them again!!!! YUM!!! Thanks, Ellie!!!!

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Next time, I'd mince the veggies in a food processor instead of by hand, add an extra egg or two extra egg whites (more binder was needed, & refrigerate at least two hours. they tended to fall apart when flipped, but tasted great. Much easier than dipping in egg and bread, crumbs.

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Subject line says it all. I added more Old Bay and dijon, and I used pasteurized egg whites and no oil at all. These are scrumptious. I served them to my mom who claims to not even like crab cakes, but she LOVED these. And you can't beat that nutritional profile. Thank you!