Crab Cakes with Spicy Cream

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This was hard to rate because I really loved the cream sauce with this recipe. The Greek-style yogurt really worked well. I can see many ways to use this again.

I will not, however, be making these carb cakes again. Way too much going on and too much filler. I really could have used tuna with this and wouldn't have known the difference. Good crab is sweet and delicate and the wonderful flavor was completely masked in this recipe.

I'll stick to the recipe from my grandmother for Baltimore carb cakes.

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I had a problem making the cakes stay together. I used whole wheat panko bread crumbs, which are not as soft as white ones, but I am not sure if that is the reason that I couldn't get the cakes to stay together! I was not able to turn them over, because they were falling apart, so I just baked them without turning. I also used yellow bell pepper and parsley instead of green pepper and cilantro.

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As far as taste goes, these crab cakes are delicious! My fiace LOVED them. The onlly trouble I had was when I tried to flip them in the oven to brown the other side... they began to fall apart a little. I wonder if adding another egg would help them stay together better?

Also, since we aren't big fans of spice, I omitted the jalapeno. Still fresh and wonderful!

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I grew up near the Chesapeake Bay and have been making and eating crab cakes for years. I tried this recipe _exactly_ as written. For me, the ginger was a stretch in the first place, but I tried it. Maybe half as much, or none, next time around, if there's a next time. There was a lot of filler and the flavor of the claw meat--which usually is very crabby--was diminished instead of enhanced. Finally, I don't think pan browning these in just a little bit of olive or canola oil would make them much, if any, less healthy and it would improve the texture and flavor. For claw meat, it's an OK recipe, but I prefer my Maryland style lump or jumbo lump crab cakes any day. The sauce, on the other hand, is a keeper! Outstanding!

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We were so happy to come across this recipe some time ago and sorry that I didn't send a review after preparing them at that time. Very good, as all of Ellie's dishes are!! Hope she gets prime time whenever FN changes the "lineup"!!

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Hats off to Ellie! This is an incredible crab cake recipe without the fried fat. I am so
impressed. My family enjoyed my new recipe this evening, despite the fact my
ten year old daughter is "not a fish eater." She said the crab cakes remind her of
chicken strips...so she ate one! I have a slight confession-I used a lemon remuoulade from another recipe. I wanted a sweeter, tangy dressing as I served the cakes on a beautiful bed of red and green leaf lettuce. Crab cakes will now be a regular item on our family dinner menu, not to mention it is a great item to serve at a dinner party as appetizers. The recipe calls for 1 pound of meat which will yield 10-12 good size cakes. Thank you Ellie and Food Network!

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Love to hear people make negative comments without trying something first.

Reminds me of an old story I heard about when Henry Ford would interview someone to take on senior management roles at Ford. He would take them out to dinner and order a great steak dinner. If the person would add salt and pepper to the steak without tasting it first he would not hire the person ... because he deduced the person was someone who was not willing to take a chance. Sound familiar L. and Ellen?

I haven't tried the recipe either (as of yet ... hence the reason for my middle of the road rating. But I will before making a final comment / rating about it. Regards.

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I agree with L. These crabcakes have too many competing flavors in them that overpower the delicious crab flavor. And crab afficionados know to "hold" the breadcrumbs in crabcakes.

And if you make crabcakes regularly for crabcake lovers, you would know that by looking at the recipe. Sorry Ellie.

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I've been eating much healthier lately and always looking for a recipe that "feels" like your cheating. This recipe fit the bill perfectly. The recipe is very easy to make and was delicious.

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L., no one cares that you think there are too many ingredients and we certainly don't care to read about how you didn't even try this recipe. This is not what reviewing recipes is about. Susan, you are correct. I'm with you. Make the recipe, taste it and then share your review. By the way, the other ingredients do enhance the flavor, and my family enjoyed it very much. Thanks for another good one Ellie!