Yummo! I thought the consistency as posted was perfect but what I did do to make them easy to handle after refrigeration was form them using egg rings, coated with crumbs, refrigerated a bit longer and flipped with care until a crust had formed. I always prefer that method rather than trying to add extra binding because it keeps things light and fluffy, this recipe was no exception and had a beautiful fluffy texture when cooked. I went with cajun and breadcrumbs to coat and they were great served along with a salad and dollop of cottage cheese.
These were by far the best crab cakes I have ever made. I made exactly as written. Thanks for the great recipe.
We thought these were great! This was my first try at crab cakes and they came out very well. As Lori Mama said mine too needed some more breadcrumbs to hold together. I did halve the recipe to make for two. Served with deviled eggs as a starter and coleslaw as a side dish. I was planning on poached pears for dessert but we got too full! Thanks again. Made for Potluck Tag.
WOW! I have been to Crab Cake heaven! These were fabulous! My hubby and I both love crab, so we were both in heaven! I served this with homemade french fries that I dusted with flour before frying and myhttp://www.recipezaar.com/Vegetable-Cole-Slaw-158297. It was as great meal! Thanks so much Andi! Made for Go For The Green event at one of KK's forums.
My first try at crab cakes. I found I had to add just a touch more breadcrumbs. They seemed a little too loose while forming, but turned out just fine after the addition. Made for Everyday Holiday Tag. :)
These were soo good! We really enjoyed them. They were very moist and delicious. My DH kept raving about how much he liked them. I didn't have creole mustard so I just used spicy brown mustard instead. Thanks, Gailaang!