Spicy Crab Cakes with Lemon Aioli Sauce

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made Salmon Cakes, with the Aioli Sauce. The sauce was great. Just enough lemon to give it great flavor. Will use the sauce on other fish as well.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made these for a quick dinner this summer. Didn't have red pepper so used a dash of chipoltle pepper instead. The Panko breadcrumbs really do work the best for these. Used the Neely's tip of placing formed cakes in the frig to set before frying and that worked great. The Lemon Ailo sauce was good also. Again didn't have chili powder so used paprika as a sub and it was still delicious. Kids liked it and also had a non-seafood eater who like them as well. Thanks Neely's for another great recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I hate mayonase so I replaced it with plain Greek yogert, also left out garlic. I had better luck keeping them together when I made the patties, put the panko on & let them rest in the fridge for about 1/2 hour. Quick pan fry then to the oven.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was good and I enjoyed the panko crumbs. But the Lemon aioli was a bit too lemony for me.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love all the recipes I've tried, but wasn't too crazy about this one. The garlic taste was strong for me and I didn't quite like the mayo taste with crab meat. The declawing of the fresh crab meat was a lot of work and I personally prefer the taste of plain crab legs with melted butter and lemon. This was my first time really tasting crab cakes and its probably not the recipe, but the fact that I don't quite like the taste of crab cakes.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

EXCELLENT, So flavorful better than I have had at most expensive steak houses, easy to boot. Love all your receipies. Will make again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The best ever...............served to guests and they went wild......definitley would make them again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband and loved this recipe. It was very tasty. They fell apart on the first try, but we got the hang of it. Delicious after taste of fresh ingredients. Loved it!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

They tasted average. However, I did use half the mustard. The problem I had was keeping them together. I finally salvaged the last few after adjusting and adding to the mix. I just had problems with keeping them together. It wasn't my favorite recipe. I usually love the Neely recipes, but not this time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I don't know what's up with all these bad reviews, but I thought these crab cakes were awesome! Traditionally, crab cakes were made to use up leftovers from the daily catch, so if you want to use claw meat (which is about half the price of lump crab meat , as Gina mentioned in the video, it's perfectly fine. If you're using lump crab, then you are probably not making the traditional version, but something more location specific, such as Maryland crab cakes Denice mentioned, or you want to take it to a higher level., as mentioned by Russ. The Neely version (the mayo and mustard is a southern thing. We like it that way, but I can understand how those on the coast might think this is almost "sacriligious." Remember, those of us inland don't have access to the sea as you do, and honestly, most of us southerners are poor. Well, it's true! And to use tons of meat and very little filler is just not cost effective. I really liked the aioli, too. It was the perfect accompaniment. Good job Gina and Pat!