Perfect Crab Cakes With Green Onions

I loved these--not too much filler, they held together well. The key is pressing them together to get rid of as much air as possible before frying them. I had no trouble at all keeping them together. They were crunchy, even without adding panko. Following the recipe and preheating the oil for 10 mins. made the difference! I served these with Mustard Cream Sauce also from this site, and they were fantastic.

VERY GOOD

This is a great base recipe, but as other reviews mention, in needs more spice. Here's what I did differently, and they were to die for: I added a splash of Worcestershire sauce, 2 minced cloves of garlic, sprinkle of salt and pepper, an entire tsp. Old Bay seasoning, 1/2 tsp. hot sauce, and 1 tbs. dijon mustard to the egg mixture. To save a few bucks, I used two 4 oz. cans of lump crab and two 4 oz. cans regular white crab meat. I omitted the milk completely, and crushed up 10 town house crackers into the crab. I stored the caked on parchment paper on a baking sheet 4-5 hrs. before frying and dredged in panko crumbs right before they hit the skillet. I also used the red pepper sauce in another allrecipes.com crabcake recipe to serve. DIVINE!!!

The ingredients, and proportions of them, are spot on accurate for classic, traditional crab cakes...you want good quality crab meat and lots of it, and just enough egg, crumbs and mayo to bind it. The Old Bay too, is the typical seasoning. Use a light hand and mix gently--you want nice, big chunks of crab, not mush balls! I have made crab cakes often and coat them in Japanese Panko bread crumbs, and was curious to try these as they were not coated in anything before frying. After doing it this way, I have to say I much prefer them coated with either the panko bread crumbs or even just flour before frying. Refrigerating them for a good hour or so before frying really helps them to keep their shape while cooking. All and all, this is a good, basic recipe, but really much better lightly dredged in flour or panko crumbs. I accompanied these with lemon wedges and "Remoulade Sauce a la New Orleans," also from this site.

We tweaked this a bit...but the ingredient lineup is solid. First of all, and most importantly, we used fresh crab we had caught off Anacortes in Puget Sound...admittedly a huge luxury. Secondly, we reduced the quantities of crackers and breadcrumbs, the idea being that they're not RitzCrackerCakes, they're Crab cakes...so the more crab the better...little tobasco, used fresh garlic instead of powder. The crackers we crushed about 10 and mixed them in there, then just dredged the cakes in bread crumbs so the outside was nice and crispy. This is a great, forgiving recipe...so go crazy- you can't go too far wrong, right?

My rating did not match my husband and son at all. They loved. If it was up to me, I would not make again, but for them, I will. I added a little more Old Bay and kept everything else as written but I did not think there was a lot of flavor. My husband and son loved the fact that they had so much crab in them and not as much breading. Oh well....will make again for them. Thanks