Crabmeat Cakes with Mustard Sauce

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I made this recipe and love the taste the pickles add, as well as the really yummy sauce. The curry powder adds tons of flavor. I used panko instead of the bread crumbs. Also, they did fall apart a little while I was making them, but stayed together pretty well when I cooked them. I have made this recipe several times and will make it again.

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These crab cakes are easy to make and have so much crab flavor. The recipe is just the right amount of ingredients to highlight the crab not cover it up.

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My wife and I were very excited to try this recipe, but I had the same problem as the other reviewers; crab cakes wouldn't hold together. I very finely chopped the celery and pickles, so I didn't mind that part. The mustard sauce was just OK. The bread and crab that I used were fresh and during prep this looked like it was going to be an awesome dish. But after refrigerating for an hour, the cakes had become soggy. I rolled them in bread crumbs again and the breaded crust itself turned out great. Just couldn't keep them together during frying and plating. Overall, this recipe was not worth the effort.

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they fell apart.The pickles were just plain GROSS!That is all you could taste.I will not be making them again.

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I can't wait to try this recipe! It will be much cheaper than going to the Four Seasons. So glad to have the chance to make these at home.

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Unlike my typical M.O., I forced myself to follow this recipe to the letter. The results were very disappointing. These were TERRIBLE! The cakes themselves had no taste whatsoever- if you'll notice, the recipe is sorely lacking in seasoning. They also fell completely apart- no binder whatsoever and the single egg yolk didn't cut it. The sauce had way too much curry powder- it overwhelmed everything else. I would never recommend this recipe. There are far better crab cake recipes out there. We were sorely disappointed.