I've made these a few times with no substitutions and find them delicious. They are hard to flip and fall apart easily, but if you make the cakes smaller and just have more of them they are much easier to flip!
Tried this last week and found it too wet and crumbly. Made some adjustments, eliminated the yogurt, used dill pickle relish (drained with excess liquid pressed out) to better compliment crab. Mixed everything at one time, except 1/2 mayo mix. I found over mixing breaks up the crab too much. Used whole egg to bind and cooked in my Cuisinart Griddler. They were great! No oil needed and no falling apart.
These are so good. Even the kids ate them! I had to cook them for about 10 minutes on each side! I guess it depends on the oven type!
My husband and both loved these. They were tough to flip, but it was doable using 2 spatulas together. Nice flavor and texture, the quinoa was a tasty change from breadcrumbs. Will definitely make again!
I substituted salmon for the crab and bread crumbs for the quinoa. Better flavor and it did not take as long because I did not have to cook the quinoa. Will make again.
These were easy enough to make, but they fell apart easily (very difficult to keep together when forming and flipping) and the end result was so-so. In the August 2012 issue of CL there is a recipe for Crab and Corn Cakes- it's much more delicious.
This recipe has great flavor and is a very close substitution for your regular all-crab cake. It falls apart easily so I wasn't able to flip it. I just broiled it on the one side longer and then turned the oven down to 350 and baked it for 10 minutes. The whole family loved it.