-
-
My review
Crab Cakes III
6
ABBYB
"These have very little filler, and are very tasty!"
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 499Original recipe yields 16 servings (16 patties)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large mixing bowl, combine crabmeat, 1 egg, lemon zest, Old Bay Seasoning, chopped basil, crushed crackers and mayonnaise. Mix thoroughly.
- Form 5 ounce patties out of the crab mixture (should make about 16 patties), and chill until cold before cooking.
- In a skillet, heat 4 tablespoons of oil over medium heat. Saute the crab cakes for 4 minutes on each side or until golden brown.
- For the sauce, in a blender place the egg yolks, Old Bay Seasoning, lime juice, cilantro, salt and pepper. Blend for 10 seconds. Keeping the blender running, slowly drizzle the oil into the blender. Blend until sauce is creamy.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 137172 Ratings
-
-
-
-
-
Most helpful positive review
8/5/2003
As a personal chef, I may try a dozen or so recipes before I settle on one to present to a customer. This is where I stop on crab cakes! These are the best I've ever had. A better name would be ...
Most helpful critical review
11/3/2009
At first I didn't think that anyone else had problems with this dish. I had to search through all 1,000+ ratings in reverse order to see that others had my results too. The crab cake was lacking...
Most helpful
Most positive
Least positive
Newest
8/5/2003
As a personal chef, I may try a dozen or so recipes before I settle on one to present to a customer. This is where I stop on crab cakes! These are the best I've ever had. A better name would be ...
1/1/2007
I have finally found a winning crab cake recipe. These crab cakes are incredible. It has the perfect amount of filling to crab ratio, which for me is you barely taste filling and all crab. ...
4/3/2002
Great recipe. I found that you don't need the egg if you prefer them w/o. Forming the cakes into balls first and flattening once the first side begins to brown is essential.
8/6/2006
Great crab cakes! A true "non filler" crab cake. Only thing I did different is added crushed red pepper (I like it Hot!) If you've never made these before, I'd advise you to choose this recei...
10/16/2005
These were great just as everyone suggested. I used two 16oz plastic tubs of crab meat chunks and combined with two 12oz cans of crab meat - all for under $10. I added a few extra spices for a...
7/6/2002
I've been living in New England for a year and enjoying the local seafood. Who knew the best crab cakes I've tasted would come right from my own kitchen! The taste of crab really shines throug...
5/9/2003
Yes, these were good/great crabcakes. In fact, had I not tasted the Ginger Crabcakes, another recipe on this site that "takes the cake" (it is AWESOME), I would have given these a 5. The sauce ...
4/17/2006
Awesome!!! These were the best crab cakes that I have ever had!! I must admit I did make some changes, I added about 1/2 cup each of fresh chopped celery and onion, and about 1 teaspoon of gar...