6 Reviews

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.

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Peter J July 22, 2011

These were by far the best crab cakes I have ever made. I made exactly as written. Thanks for the great recipe.

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Roger/OH May 01, 2011

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.

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KellyMac6 March 12, 2010

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.

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FLUFFSTER March 11, 2010

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. :)

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Lori Mama March 03, 2010

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!

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Realtor by day, Chef by night February 01, 2010
Creole Crab Cakes