I didn't have any problems with the cakes holding together, and we really enjoyed this recipe. These were true, fresh tasting crab cakes (with more crab than filling). They were somewhat delicate and loose, but not unmanageable. The only issue I had with them was the cost of lump crab meat, which was very pricey at the time.
Crab Cakes with Spicy Rémoulade
chefmurphy Posted: 06/02/12
ComalCook Posted: 04/01/12
This is a seriously flawed recipe. The flavor is fine, the remoulade is delicious, but the crab cakes do not hold together. I followed instructions to the letter. In five years of using CL recipes, this is the first that simply disappoints. Would love it if it worked, but it doesn't, at least not for me.
leighcorra Posted: 05/18/12
Easy and delicious! I used chopped red pepper and jalapeno in place of chopped green pepper - so good! And made my own remoulade with plain greek yogurt, sriracha, a little mayonnaise, parsley, mustard, capers and thes rest of the ingredients as above. Honestly better than anything I've had in a restaurant.
margek Posted: 10/05/12
the best crab cakes ever. you can really taste the crab. they hold together fine, just refrigerate after putting together before frying.Remoulade sauce is very good. will make for company any time.
leaavon Posted: 12/26/12
Excellent recipe....the veggie salad really added to the over all presentation and flavor! Will be my go to recipe for crab cakes from now on!
Rand1204 Posted: 04/03/13
This is the first recipe I have ever felt compelled to review - these really are the best crab cakes I have ever made, and I've tried dozens of recipes. The remoulade was delicious, but the crab cakes were so good I almost didn't want to use it. I would like to say I made the recipe as written, but sadly, my cupboards were bare and I had literally less than a tablespoon of regular bread crumbs - no Panko in sight. I used crushed Wheat Thins...which was only a slightly better choice than Fiber One Cereal. In the end, though they were difficult to fry, the true flavor of the recipe still came through and I will definitely be keeping this recipe.
Olivia891207 Posted: 06/14/13
Very good! Love crab cakes & majority of all seafood. I am from MD so I have really high expectations of crab cakes, with that being said, these are very tasty & easy to make:)
jazzwood Posted: 03/27/12
The flavor is great! They would not hold together so I served the crab mixture over a bed of field greens with the remoulade. The whole recipe took about forty minutes when you include all the chopping, etc. The remoulade had a strong mustard taste so I will use 1 teaspoon next time. I used only 1/8 teaspoon of the ground red pepper.
steponme Posted: 08/25/13
The crab cakes were not too bready. Both the crab cakes and the remoulade; delicious.
jodioschmidt Posted: 06/15/14
We really love the flavor of this dish but each time I've made it I've had issues with the crab cake falling apart. Next time I'll try refrigerating per one of the reviewers and see if that helps...if they hold together I would definitely move the rating up to 4 or 5 stars