Crab Cakes



– These were excellent! We are from Louisiana and have had our share of crab cakes. My husband said these were the best he has had. I made a couple of changes. I used Tony’s Cacheries seasoning instead of tarragon and I broiled them 10 minutes each side in the oven to cut down on fat content. Great recipe!
– Super good, made them for Xmas Eve party everybody loved them. Did a double batch as I had 2 /16 oz cans of crab. Didn’t have tarragon replaced it with minced garlic on one batch and hot sauce on another, also did half lemon juice and half worcestershire, amazing! They are wet, added a little more cracker crumbs, chilled for an hour before cooking and coated them with italian bread crumbs, totaly amazing! I think the buttery crackers is the key ingredient in making these cakes taste so smooth.
– This was the first time I’ve ever made crab cakes and they were the best ones I’ve ever tasted! I did add old bay, used a little extra crabmeat and rolled them lightly in bread crumbs mixed with parmesan cheese because I wanted to seal in the flavor and wasn’t sure if they would stay together properly without. I always had crab cakes with alot of bready type fillers and never really cared for them until I made these. Huge hit with hubby, can’t wait to make them again!Thanks!

FULL RECIPE ON THE NEXT PAGE >>