Crab Cakes with Spicy Cream

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It was delicious!

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It’s not always about rating the exact recipe; sometimes rating a recipe is about the method that was used to cook the food. I admit that I am somewhat of a "crab cake" purist. I like the flavor of the crab to shine through without a lot of extra ingredients. What this recipe gave me was a "method" for making a crab cake in a more healthy way; along with a really wicked good spicy cream sauce that I use for just about anything. Up until now, I couldn’t find a “healthy” crab cake recipe that tasted good. For the record I make the cakes using only the crab, panko, lemon or lime (whichever I have on hand, egg and mayo, in the exact proportions that she states in the recipe. That's it. They hold together great, toast up crunchy on the outside in the oven and taste really good dipped in the spicy sauce. Delicious, healthy and not a lot of effort or clean up; it’s a winner all the way around.

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These were delicious! When I tried to flip one over after 10 minutes of cooking it fell apart, so I didn't flip the rest of them.

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I was pleased that the crab cakes held together and cooked real nice. What bugged me about this recipe was that the cakes were not moist enough. This was my first time making crab cakes. I love them in restaurants, and I followed this recipe close as I so wanted to do right, but something was off.

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I have made these 3 times already and I will make them again. They have such great flavor! The only thing I do differently is use less ginger, and I make them a little unhealthy by cooking them on the frying pan, so delicious!

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Seriously Delicious! We make traditional Maryland style crab cakes usually, but I really wanted something different. And we are trying to eat healthier, so this recipe hit the mark in every way. I wouldn't change a thing. One thing I did differently is the way that I baked them. I always have problems with crab cakes falling apart whether frying or baking. A trick I learned was to bake them in a muffin tin. Just roll them in large balls and gently press into the tin. You can roll in the bread crumbs or not, but I really like the crunchy outside. At 450 for about 25 minutes and they come out perfect every time. Love Love Love these and will definitely make them again.

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I substituted salmon for crab. I baked salmon with olive oil salt and pepper for 20 minutes on 350. Waited for it to cool and followed the recipe. My husband and I both thought it was awesome and will make again. Plus we thought our kids would like it too!

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These crab cakes and their kickin' sauce rock! A very tasty alternative to traditional fried recipes. In fact, if we ignore comments by 'reviewers' who forgot that the whole purpose of the recipe was to create a light ALTERNATIVE rather than a "classic crab cake", as well as EVERYONE who reviewed without tasting (what's with that?! the overall rating would be nearly a 5. Thanks, Ellie, for working creatively and competently with ingredients to prove that eating healthy can be a pleasure. I'm eager to try your other recipes!

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Made this for a cocktail party over christmas. Everyone raved about them. Substituted red peppers in place of the green, and gave them a quick pan sear on both sides before a final finish in the oven. The hot chilli-garlic and greek yogurt sauce paired well with the cilantro ginger and lime flavouring of the cakes. Maybe not a traditional crab cake but the flavours are excellant!

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Nothing ruins the taste of delicious crab more than the overpowering taste of green pepper. Crab cakes should be lightly formed going easy on the filler. Lump crab is the better choice as I find the claw meat strong and grainy.

Also I have found that dusting them with flour and then popping them into the freezer for 15 minutes or so helps them retain their shape when cooking.