Crab Cake Po' Boys

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I've been researching a good recipe for crab cakes on this site and reading comments from reviewers. Some comments (whether pro or con are very helpful and have taught me what challenges to expect in preparing a great crabcake. Some, however, do not seem to be written to give aid to other reviewers; instead these scurrilous ventings seem to be the effluvia of bad tempered, self-important people who don't seem to be able to cook. I am left wondering if anonymous (isn't it usually? has such a nasty refrigerator that anything she/he cooks cannot taste good, or whether anonymous hasn't got the sense of a raccoon and cannot taste as each stage of preparation is reached so that seasoning correction can be made as needed. Anyway, anyone who cannot share why they are unhappy with a recipe, specifically, and pleasantly, does not deserve a minute of anyone's attention and should be removed from the site. To those of you who do go to the trouble of recording all the useful information about your experiences of the dish, thank you!!

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I agree with using this recipe just as a guide. That's what I did.
I made my own tartarsauce and I left the horseradish, capers and the hot sauce out (I think the cajun seasonig made it spicy enoughand I added one egg white, because I wanted to make sure they don't fall apart. I also didn't roll them in the corn bread mix (think it's weird. I served the crabcakes with vegetables. They tasted really good and I will make them again - in my own way...

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Although I didn't try the crab cakes (i'm from Maryland, and this recipe is definitely not one a Marylander would eat, but I was intrigued by the ingredients for the sauce. It was very, very good. I made Ellie Kreigers recipe for tarter sauce, so it was very healthy (drain your yogurt first or buy Greek style and added Sandra's ingredients--wonderful. I made my own crab cakes and had a left over sandwich today using the rest of the remolaude sauce. Thank you Sandra, sorry you have such hate mongers on your site!!!

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Being from Maryland, I know how to make a crabcake...and this isn't the way to do it. She stirred in the crab meat...which is a definate no-no. You gently fold it in.

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Very dry and crumbling. Needed seasoning, too. Do not recommend.

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these were not good.

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I very much enjoy the crab cake appetizer at Sandra's restaurant Wisteria Land in LA (go there often. But when I tried to make them at home using this recipe, they were entirely different. Thses didn't taste as good and were very crumbly.

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the sauce was terrible too.

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I think you can only use this recipe as a guide or suggestion. There are some better ones. We really liked the Louisiana Crab Cakes on the site better.

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It was actuall pretty bad.