or
Sort stores by
Prep
Cook
Ready In
This was really easy and tasty. Used fresh crab. The panko was a bit too chunky and visually not so appealling. Would recommend crushing them before coating the cakes. Also, we ended up broiling...
I liked the sauce, but the crab cake itself was a little bland for my taste. If I make these again I will add some spice(s).
This was really easy and tasty. Used fresh crab. The panko was a bit too chunky and visually not so appealling. Would recommend crushing them before coating the cakes. Also, we ended up broiling...
I've always fried crab cakes before, but I won't do it again! This recipe reduces the fat in the classic crab cakes by substituting yogurt for mayonnaise and eliminating the oil the crab cakes a...
We all enjoyed these! I made the crab cakes as written except cut back on the panko by at least half....I made my own version of tartar sauce to serve with them as I wouldn't get hubby to eat th...
The lightest fluffiest crab cakes we've ever had. I regularly make these. I use plain Noosa yogurt instead of nonfat Greek yogurt and I add fresh dill to the dip.
These were awesome! I made them into little balls for a party appetizer. I substituted Herbs de Provence for the basil and parsley. Low fat and delicious.
I liked the sauce, but the crab cake itself was a little bland for my taste. If I make these again I will add some spice(s).
Tried this with what I had on hand (green pepper and red onion) and didn't dip in panko, instead sprinkled the tops with panko before spraying and baking. Cooked a bit longer, 20 minutes to a go...