Crab Cakes

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It was a toss up to make either these crab cakes or Paula's crab cakes with lemon and dill sauce. I can't imagine anything better than these cakes! Truly the best I have ever eaten! They are very wet when forming into patties. I needed to wash my hands after each one. I dusted them with flour while they were in my hands. I also put them in the freezer for about half an hour to make them easier to handle. Cooked them several minutes on each side in grapeseed oil and voila, delicious! Grapeseed oil is terrific because it doesn't impart any flavor in the food you are cooking. And you don't want anything to take away from the taste of these wonderful crab cakes! Give them a try, you won't be disappointed.

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I made this crabcakes but in a mini-version for a party recently. Rather than a few large cakes, I made several tiny, appetizer-sized cakes and they were a HIT! I served them with lemon wedges and various sauces and they lasted no more than 10 minutes. They were the first food gone! :

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The crab cake mixture was too wet to form patties so I added some bread crumbs. I would use less salt the next time I use this recipe.

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Paula has 2 crab cake recipes...this "1" and her friend Martha's...this one is the very best. Her best tips were to shape gently, refrigerate before cooking, and turn gently only once. Mine always fell apart! The Ritz kicks.

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Paula has 2 crab cake recipes...this "1" and her friend Martha's...this one is the very best. Her best tips were to shape gently, refrigerate before cooking, and turn gently only once. Mine always fell apart! The Ritz kicks.

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Quick - Easy - Unbievable Taste.
My family loved it!
Just as good the next day!
Thank you, Paula - Your just Great!

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Quick - Easy - Unbievable Taste.
My family loved it!
Just as good the next day!
Thank you, Paula - Your just Great!

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My family loved these and we will certainly have again. Would be a good appetizer.

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I've always stayed clear of crab cake recipes thinking they couldn't compare to the fresh crab cakes you can purchase on the Eastern seaboard. Since Paula's recipes have won me over, I thought I would give it a try. Since I couldn't find fresh crab, I used the crab substitute you can find in the deli case. The taste was fantastic. Here's a tip when forming the patties . . . Wet your hands between patties. The ingredients don't hold together well however, once you place the patties in the oil, don't turn them until they are nicely browned on the other side. I used two spatulas to turn them. It's worth the extra fuss!