Crab Cakes

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very delicious.

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I think this recipe calls for too much mayo. That would contribute to the mushiness that some have complained about. Next time I will reduce the mayo by half. Other than that, the flavors are very tasty.

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Waaaaay too busy!!!!!!!!!! Less is more, I use a can of quality crab and boneless skinless salmon mix together with bread crumbs,egg,cayenne,fresh tarragon,scallions,garlic,mayo,salt and pepper to taste. Form into small patties rolled into Italian Bread crumbs...........delicious. Recommend a glass of red wine.

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I used all the ingredients in this recipe, but did tweak it based on all the reviews about the mixture being too wet. My answer was add more seafood! I bought 1.5lb of fresh cod and 8 ounces of lump crab so they became more of a fish cake, but we didn't care about that. Covered the cod with fresh dill, some tarragon,lemon juice and roasted for 6-8 minutes just to cook it enough to flake. The herbs were great mixed into the cake(there, but not overpowering and the only other thing I did differently was to use panko. These made about 14 good sized cakes and fed us for several meals! They froze well and when using for a meal I just took out of the freezer, put into the fridge, and they were not soggy and fried up great. I did put them on a papertowel and into a 300 degree oven for 5-6 minutes to get good and hot inside. If it tastes great then who cares about the name! YUM

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I made this recipe as an appetizer for a dinner party, and they have been requested at subsequent gatherings ever since. I do slightly alter the recipe by adding a little more bread crumbs. This helps the cakes hold together better during the cooking process. I serve them with a simple lemon or dill aioli. Absolutely delicious!!

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It is the perfect dish with a side of cole slaw. Slaw recipe below.

1 package pre-shredded cole slaw
1 cup mayo
1/3 to 1/2 cup dijon mustard (depending on your taste.
2 tablespoons sweet pickle juice.
2 tablespoons sugar
salt and pepper to taste
mix together and refrigerate until good and cold

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WAAAAAAY too much liquid, cakes didn't hold together, even though I followed the recipe exactly. I finally took all and put it in a casserole dish and baked it. I trashed the recipe, too much work and the cakes didn't hold together. The Tequila chicken recipe and the Bleu Cheese cold slaw are much better. I would use a recipe from the All Recipes website in the future, or just make my own, or just do a crab roll. The flavor was there (no doubt but the cakes didn't hold together at all. Would not make again ever.

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I just looked at this show again and Ina let's her veggies rest before adding them. I think that letting them rest helps with the sogginess problem some are having. Also, Creole seasoning is a good alternative to use with more flavor than plain old kosher salt and pepper. Lastly, panko works very well on these, but before frying, let them rest in the refrigeator first. I think if you let them rest before cooking this will resolve sogginess. I sure had no problem with mine adhering or being too soggy. I'm just saying....

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Great texture, but the flavors need a little help. I've reduced the amount of sweet pepper and celery, removed the capers, and added dried corn. I also coat the cakes in Panko before frying them.

For the reviewers that complained about the mixture being "too wet", may I please offer these comments?
* The instructions need to be re-written: The vegetables should be sweated in the frying pan with salt, but without the Tabasco, Worcestershire, or Old Bay. Let the salt draw moisture from the vegetables, and cook until tender and dry in the pan. Then add the Tabasco, Worcestershire, and Old Bay, tossing until absorbed.
* It is essential that the mixture be allowed to rest in the refrigerator for at least one hour.
* Coating the cakes in Panko provides a crust that adds some stability to them while frying.
* Sufficient oil in the frying pan allows the cakes to cook properly and facilitates a better crust for better flipping. Too little oil will only contribute to "scrambled cakes."

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These are great!!! I used a whole pound of crab meat that i bought from a fish market and let the mixture sit in the refrigerator overnight. Fried them on my griddler and they did just fine. Will definately make them again.