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Lori's Famous Crab Cakes
July 20, 2004

Lori, really, brilliant recipe. The flavor of this recipe was excellent and I'd make it again in a heart beat. Still, I couldn't resist cooking the patties two ways. For the first two cakes I followed the recipe and fried them in a skillet as directed. They looked fantastic, but there's no mistake that there's a lot of oil there. Thinking that frying them in less oil on a griddle might be more healthy and less oily, I cooked the last four patties on a flat Westbend grill in about an ounce and half of Canola oil. I cooked them five minutes per side and they crisped up nicely and heated well through. My wife and I compared the flavor at dinner an both agreed that lighter was better. Also, I omitted the hot sauce and onion powder from the cakes themselves. Instead I added them to a tartar sauce made with light mayo (Duke's), sweet relish (Vlasic), fresh lemon juice, and a little Worcestershire. Over all, fantastic.

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