Excellent and easy to make! I used lump crab meat from the can and added chives to the mayonnaise/aioli.
My daughter's favorite recipe for crab cakes.
I only made the crab cakes so the rating is just for them. They were fantastic. The other elements did not overwhelm the crab but just added an accompaniment to it. I will definitely make again. I made the spicy remoulade sauce from the May 2010 issue - great with these crab cakes.
These were great! My husband said that these tasted better than any crab cakes that he has eaten in any restaurant. We also really liked the red pepper mayo. It has a great flavor that really adds to the overall dish. I used lump crab meat from Cosco as an earlier reviewer noted and I'm glad for the tip. Thanks!
These were awesome! I used roasted red peppers in a jar to save time and the results were great. I loved the crispy crunch and the flavor. The mayo was a great addition. See my results here: http://dishin.wordpress.com/2009/06/11/lighter-crab-cakes-with-red-pepper-mayo/
These were great, both the mayonaise and the crab cakes, will be making again soon. I made exactly as the recipe was written and served with peas and rolls.
This is a really good crab cake recipe. I have made this on several occasions and everyone loves them. The red pepper mayo is great as well, and I don't even like mayo!