Crab Cakes

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This recipe is really great! Instead of coating the pan with cooking spray, I put a light coating of olive oil on the pan; I still thought I was going to have to pan fry them at the end to get a nice crisp coating but mine browned very nicely. I turned the oven up to broil for a few minutes just to ensure crisp-ness.
Even thought this recipe has very little fat, it is still super tasty and even my 4 and 7 year olds loved it!
Thanks Ellie!

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the only thing i did different was to pan fry instead of bake- i was afraid they wouldn't have that nice crusty exterior if i baked. off-the chain fabulicious!

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I loved the flavor. Mine did not come out right in the oven so I put them on the grill. Just wish there were some nutrition facts

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very easy and very good! The family loves them but want the nutritional values.

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My family loves these crab cakes! To add a little extra spice and flavor, I use a cup of Pico De Gallo rather than scallion and bell pepper. To die for!

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So much easier and healthier than fried. Most people cannot even tell the difference!

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Hands down the best crab cakes I have ever had, and that is as someone who has lived in Maryland for years. I shucked the crabs myself, so I'm reasonably certain that I had more crab than was called for, but I had some trouble getting it to hold together. Delicious, though!

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I have numerous crab cake recipes but this was definitely the best. I did change it up a bit though. I increased the crab boil to 1 tsp and used crushed ritz crackers instead of the bread crumbs. I added grated parmesan cheese to the crumbs used to coat the mixture. For a different taste try substituting finely chopped shrimp for the crab. YUM! A keeper.

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WHERE'S THE NUTRITION INFO?

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I cooked them for dinner and I used cayenne instead of the hot sauce because I didn't have it, it was still delicious!!!