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.
karenfar Posted: 01/01/09
Javajane Posted: 12/16/08
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
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
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
Great gluten free crab cakes! Added a bit of almond meal to thicken! Adding to my recipe box.