These are expensive but tasty. The shallot butter adds another dimension. The cakes do fall apart easily so be careful. The only change I made was to use jalapeno mustard instead of dijon. It gave a nice kick to the cakes.
Crab Cakes with Roasted Vegetables and Tangy Butter Sauce
sohacomom Posted: 01/04/10
lizardstew Posted: 07/19/09
The crab cakes in this recipe were just OK. The veggies were fabulous, though! I will probably try this one again.
Wrigley Posted: 02/01/09
This was the most amazing crab cake I ever had. Definitely worth the work and expense. Can't wait to make them again!!
Pinksnowcat Posted: 03/01/09
I've made this recipe on several occasions - for guests and also for our family. It's always a hit... even the leftovers are amazing! It is a little time-consuming but entirely worth it. Yum!
cruziegirl Posted: 12/12/10
Delicious. The panko made these nice and crispy, the red onion wasn't overpowering and the Old Bay Seasoning was perfect seasoning for the crab. I followed the recipe and instructions as given and served them with some roasted vegetables. Definitely let the mixture sit in the frig for 30 minutes as this will help hold the cakes together as they cook.
karengra Posted: 05/22/10
I thought these were wonderful. This was a pretty easy recipe with a good result. www.entertainingrecipes.org
Rinne129 Posted: 03/05/11
I only made the crab cakes, so this does not consider the vegetable side dish or the sauce. However, the crab cakes were PHENOMENAL!! I mixed them up in the a.m. so all that was left to do after work was shape 'em and cook 'em. I did find that 1/2 cup of the mixture only mad 6 crab cakes, so if making for company, make them smaller or double. Restaurant quality at home!
08rose Posted: 07/22/11
This was really, really good and passed the husband test with flying colors. I did not have haricot verts and used regular green beans, which took a bit longer than 10 minutes to become tender. Don't overlook the tangy butter sauce. It really adds spark to the crab cakes and veggies! I will be making this again.
Kerry1973 Posted: 01/07/12
Absolutely the best crab cakes I've ever made or had! Im constantly asked to make these or for the recipe. I use either canned crab meat by either Geisha or Bumble Bee at around $3 a can so not too bad. Ive used much more expensive canned crab but these are just as good. I find I only get about 6 per batch. I also double the butter/broth sauce. I don't use the shallots in the sauce, I don't feel they need it. I also serve the sauce on the side so they don't get soggy. Serve with a sliced pear salad,gorgonzola crumbled cheese and champaign pear vinaigrette and you have a fantastic meal. I have never made the vegetables.
taffyhhh Posted: 09/06/12
Didn't make the vegetables but the crab cakes and sauce were amazing. I used canned crab meat as per a previous post and was not disappointed. The recipe only yielded 6 cakes for me instead of the 8 stated. Definitely a keeper of a recipe.
Shellthiel Posted: 05/08/12
Enjoyed this recipe!
seaside725 Posted: 09/05/13
Excellent dish. I also used green beans in place of the haricot verts. I also used imitation crab chunks that I shredded. I served this for a special birthday dinner and everyone raved about it. Will be making this again.