So we made these on a vacation at the beach with fresh cracked crab. They really didn't hold together very well and while the crab was good, they didn't seem much like crab CAKES. They certainly aren't as good as Cooking Light's Panko-Crusted Crab Cake Bites with Roasted Pepper-Chive Aioli from April of 2011. We'll stick with that recipe in the future.
I followed the recipe to the tee,and quite frankly, they were not the best! They did not want to stay together as we cooked them...think they need more binder...perhaps 2 eggs. Flavor was great,but certainly could not serve them to guests. A little bit of Old Bay would have been great.
The crab cakes were delish! Yes, 1 lb of lump crab was a bit pricey ($22 in FL) but it was worth it. I used homemade bread crumbs instead of panko (the grocery store clerk was from Maryland and made me promise to use fresh :). I took a short cut with the ranch. I added Hidden Valley Ranch seasoning to sour cream, thinned it with low fat milk and then stirred in chopped fresh dill. It tasted great and nobody seemed to know the difference. I was not about to spend the money on buttermilk for only a few tablespoons. This substitution was quick and tasty.
My husband wants to make sure this one is saved! Very easy, delicious and healthy!
Quick and easy crab cake recipe. Loved how light and simple the flavor came through. Did a regular remoulade instead of the buttermilk ranch dressing. Keeper recipe for me!