Ultimate Crabcakes

  • karenfar Posted: 01/01/09
    Worthy of a Special Occasion

    Good recipe and the sauce is a must. I made mini crabcakes for NYE and baked them in the oven. Next time I will do the skillet method to brown them a little. They do turn out nice and firm. We used good crabmeat and that is a must to avoid any fishiness.

  • Javajane Posted: 12/16/08
    Worthy of a Special Occasion

    I had some fresh dungeness crab and tried this recipe. The flavors of the crab really came through. I would definitely make this again. I plated it on top of a salad of mixed greens along with a meyer lemon aioli and pecan rice (from konriko).

  • alisongwin Posted: 01/21/09
    Worthy of a Special Occasion

    I've made these crabcakes twice in two weeks; they are absolutely delicious! Labor intensive, certainly, but well worth the effort.

  • simonis Posted: 04/27/10
    Worthy of a Special Occasion

    Why would want anybody destroy the fine taste and texture with ANY Bell pepper is beyond me. I would NEVER add raw Bell peppers or onion for that matter to a crab or any seafood ! It destroys the taste of the whole dish! Chef Simonis

  • Memphisgab Posted: 09/07/14
    Worthy of a Special Occasion

    Great gluten free crab cakes! Added a bit of almond meal to thicken! Adding to my recipe box.


More From Sunset