Comments on: Crab Cakes

By: RG

RG — Tue, 30 Jun 2009 18:59:20 +0000

Thanks for that suggestion for Jeannie, Stephen. I wonder how a plain yogurt would work?

By: Stephen

Stephen — Mon, 29 Jun 2009 19:55:55 +0000

Jeannie,

I’d use an equal amount of creme fraiche, though you may need to add a bit more bread crumbs for cohesion. I almost always go this route, as I rarely have mayo but always have creme fraiche. Trader Joe’s had it for a good price.

By: Jeannie

Jeannie — Wed, 11 Feb 2009 19:49:02 +0000

This sounds great but I have to come clean and admit that I am a mayonnaise hater. Is there anything I could use in its place, or would they come out just as well without? Thanks!

By: Sara

Sara — Thu, 20 Sep 2007 00:59:07 +0000

I have tried and then modified them. Try chopped red peppers and scallions (green onions) finely chopped and mixed in. YuMMM!

By: RG

RG — Fri, 31 Aug 2007 11:17:51 +0000

Tina, I prefer to pan-fry or saute these crab cakes. Although I love deep fried foods like homemade french fries and fried calamari, I stay away from them for diet reasons. We did, however, just fry up a batch of deep fried chicken legs the other night that were excellent.

I have also seen a lot of recipes that call for baking crab cakes and then you might want to try pan roasting where you brown them in a pan and finish them in the oven.

If you do deep fry some, please come back and let us know how they were. - The Reluctant Gourmet