Louisiana Crab Cakes with Creole Tartar Sauce

This was OK, but I have made other crab cakes I have liked a lot better. I followed the recipe with the following changes - skipped the red pepper, didn't have bread so I used premade Italian bread crumbs. I reduced the breadcrumbs in the cakes to about 3/4 cup since I like more meat than filler. Not enough seasoning for me, and the cakes fell apart. My husband thought it was fine, maybe a little spicy from the hot sauce. I skipped the sauce since I am not a fan of tarter sauce. I do not see me trying this again.

These were very good, but I can't honestly say that they're the best crab cakes I've ever had. They are pretty spicy & I was unable to dredge them in the breadcrumbs without them falling apart. This recipe also takes a lot of prep work. I served them with CL grilled corn on the cob with jalapeño butter, (amazing!). I would make these again, but will keep searching for my perfect crab cake recipe first.

People beg me to make this recipe. They loooove it! It is perfect to make in the morning so that everything is ready if you are prepping for a big party. Hands down the best crab cake recipe I have ever tried!

These crab cakes are amazing! We now make these for every party we have or attend! Delicious.

I was treated to a seafood restaurant over the weekend and found myself with 1/2 pound of leftover Alaskan King Crab. I wanted to do something quick and delicious with my leftovers, and this recipe was perfect! I only made the crab cakes (I halved the recipe to accomodate my amount of leftovers) and used store bought tartar sauce. These rivaled any crab cake I've ordered in a restaurant!

Excellent recipe for crab cakes! I used a little minced shallot, but otherwise as-directed. Made a roasted red pepper aioli instead of the "tartar" sauce. Served with the orange and arugula salad (w/ feta). Hubby didn't think they'd stay together, but after 20min in the fridge, they never fell apart during cooking.