Crab Cakes

It was okay. Used matzo and all yellow peppers. Cooked in a skillet on the stove top for 5 mins. each side. Because this was "light" it was not creamy and crusty.

We baked ours at 450 (my wife has thing about broilers and smoke detectors) for 23 minutes and they were browned nicely on top, however they needed some more browning. I like two of the other reviewer’s ideas of starting in a skillet and finishing in the oven, and the oyster cracker idea. These aren’t your traditional crab cakes with breading, however we really enjoyed them.

Excellent recipe. My parents, who have been in the seafood business, really love when I make these! There is very little filler, which is great. Dungeness crab really is the way to go with this, and my most substantial substitutions are putting in red and orange peppers instead of green and using oyster crackers. They seem to stick together better. Making a smaller cake helps get them crispier, too.

The Good - Easy to make, comes together quick and cooks fast in the broiler. Tasty crab cake to satisfy a craving, but doesn't knock your socks off. The Bad - Broiling browns the top beautifully, but the bottom ends up being mush. I tried to flip them and they fell apart, making them more like crab hash than cakes. Definately not presentable to company. Substitutions - I substituted the garlic powder for 2 cloves of the real thing and added a little tabasco for a little more kick. Next time - I would use a oven safe skillet and brown the bottoms on the stovetop for 10 mins before I put them into the broiler for 10 mins.

I found the recipe to be easy to prepare and tasty to serve. I made smaller crab cakes for appetizers.