I've tried crab cakes at different restaurants all of my life and can honestly say that I disliked them to the point that I stopped even ordering them anymore. These are delicious! Anyone who tries this recipe will never get them anywhere else again they are the best.
These were fantastic. Even my non seafood eating daughter ate one... and loved it! I formed them and put them under the broiler for a few minutes till they browned nicely and them served them with a spicy remoulade. This method of cooking them was so good that I will probably never try them fried in oil! Who needs the extra calories! By the way the remoulade sace I made can be found on the Food Network: Patrick and Gina Neely's Fried Oysters recipe.
Delicious! I just so happened to have some Louisiana lump crabmeat in my freezer (moved from New Orleans to Atlanta) that I was saving for something special. Special indeed! Thanks!
Tried this yesterday...turned out awesome! The texture along with the crab meat is great! Tastes great after re-heating in a toaster oven too. Thanks!!!
This was really yummy even my 8 year old ate it (with some ketsup of course). It looked like a lot of work with all of the ingredients but it was actually very quick and easy to make up. This is a great weeknight recipe. Next time I will double the recipe (because we had JUST enough and no leftovers for 2 1/2 of us)and I will spice it up a bit (not enough kick).
I must admit I was prepared not to like these. What no mayo? What s with all the herbs? (I used fresh). It also seemed liked an overload of seasoning and way too many vegetables for the small amount of crab. I thought Hubs would appreciate them even less. His sensitive innards would never be able to tolerate all that Sriracha in the sauce I thought. But he said he wasn t interested in having any crab cakes anyway so I proceeded. But he tried them and ended up eating two of them we were both surprised at how much we liked them! So different so flavorful spicy and fresh tasting! Proof that sometimes it pays to go outside of your comfort zone and try something new and different.
So flavorful with all the spices and you can taste the crab because of the lack of breadcrumbs that are so much a part of other crab cake recipes. I broiled mine and they were light and tasty. I'll try frying and baking in the future just to see what a difference it makes. Thanks for the wonderful recipe!
I am gluten free so seeing no breadcrumbs in the title definitely caught my eye. I used gluten free crackers and fried in coconut oil instead of vegetable oil which I believe is bad for you. Other than those two very minor changes to accommodate my eating lifestyle I didn't change a thing. These came out GREAT!! I will be making these again. I took a picture of mine also. It should be available to view soon.
came out super awesome.. didn't even need to use dipping sauce.. i think i like using bread crumbs more but maybe bc it's more uniform and less work.. i forgot the green onions and used fresh cilantro instead of dried parsley.. those were the only differences.. bf had a food-gasm over these.. ty for the recipe =)
I have made this recipe twice: the first time without dipping sauce and I used some fresh parsley I had around and made my own cajun seasoning. It was very good (4.5 stars). The second time I made it according to directions (2.5 stars-- maybe I misread them): dried parsley flakes do not hack it for me; Tony Cachere's seasoning has way too much salt; and I have to believe that there is a typo on the dipping sauce: we could not eat it way too salty. IMHO make it with fresh parsley; add 1/2 lemon's juice cut the Tony Cachere's seasoning in half; use one tsp of basil. Better yet make your own cajun seafood seasoning mix: 1/2 tsp salt 1/2 tsp garlic powder 1/4 tsp black pepper 1/4 tsp white pepper 1/4 tsp cayeene 1/4 tsp crushed peppers (like you use on pizza) 1/4 tsp cumin 1/2 tsp paprika 1/2 tsp thyme 1/4 tsp oregano 1/4 tsp onion powder-- use 1/2 of this mix and add salt judiciously after tasting the final mix before forming the cakes. I don't know what to do about the sauce-- the cakes are so good alone we don't need it anyway. --Bill
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