had was at a restaurant in Atlanta. It was basically crab meat just barely held together with maybe an egg white or something. Buttery breadcrumbs on top and squeeze of lemon. fantastic

Hmmm. maybe that is the secret?

maybe a bit of lemon and butter?

this KIND of looks like I remember from the restaurant - but theirs was flatter and had no red pepper. Found it on "Seduction Meals" website, which sounds very interesting.


the best crab cakes ever

A Seduction Meal is a recipe or dish you do really well; one that you know is always a hit. This recipe is one of my all time favorites--one that I love to share with friends and family. Each and every time results in the same words of praise "..these are the BEST crab cakes I've ever had!"

Each bite is filled with luscious crab meat and an array of simple flavors. Fans love the fact that they are not deep fried or overly filled with bread crumbs. And the spicy remoulade is the special ingredient that makes this treat disappear in no time at all. I am re-posting this recipe so you can try and enjoy the Best Crab Cakes EVER!!. I'd love to hear what you think

Crab Cakes & Spicy Remoulade
Spicy Remoulade

1 cup of mayonnaise
4 teaspoons finely chopped scallions
2 teaspoons fresh lime juice
1 teaspoon Dijon Mustard
1/2 teaspoon ground Cumin
1/2 teaspoon chipotle sauce
2 tablespoons chopped scallions for garnish
Combine all ingredients and chill for 1 hour. Serve on top of each crab cake.

Crab Cakes

1/4 cup of mayonnaise
1 large egg
1/2 teaspoon chipotle sauce, or any hot pepper sauce
1/2 teaspoon ground cumin
2 6-oz cans crab meat, drained (be sure to pick out any shells)
1 cup dry, unseasoned bread crumbs
1/2 cup of frozen corn kernels
1/3 cup diced roasted sweet red peppers
1 tablespoon water, if needed
1-2 tablespoons olive oil
Directions:

In a medium bowl, whisk together mayonnaise, egg, pepper sauce and cumin. Add the crab meat (break up any lumps), bread crumbs and roasted peppers. Mix well. If the mixture is dry add 1tablespoon of water to moisten allowing all ingredients to stick together. Cover and refrigerate for 1-2 hours. This may be prepared up to 24 hours in advance.

Divide the crab mixture into equal bite sized patties, about 1" wide, for appetizer portions (about 25 - 30), or larger patties for entree portions (about 6-8). Each patty should be 1 inch thick. Preheat lightly greased skillet or griddle (use a light coat of olive oil). Cook for about 10-15 minutes turning every 4-5 minutes until golden brown. Serve right away with a dollop of the spicy remoulade.

Crab Cakes as a Main Dish - In a medium size bowl combine 1 cup of mixed greens with your favorite dressing (I prefer a lighter dressing like olive oil, fresh squeezed lemon juice, a dash of balsamic vinegar, salt and pepper). Place 1/2 of the salad on the center of each plate. Place 3 crab cakes over the mixed greens, one overlapping the other so they slightly rise off the plate. Place a dollop (2 tablespoons) of spicy remoulade in the center of each crab cake and garnish with chopped scallions.

Mayo has seemed to be the culprit in the past... maybe?

I guess.

I could go to Whole Foods for fresher stuff i guess.

but in my experience frozen crab and lobster doesn't have much flavor. You'd spend an arm and a leg at whole foods.

Another thing you might consider is a shrimp and pasta dish. I've made one from Giada de Laurentis that has artichoke hearts but I can't find the recipe.

It;s tough cooking for people when you are a veggie.

I may try to look for some shrimp instead. The crab cakes just seem more "presentable" ya know?

Let us know how it works out.

shrimp.

do you use butter?

I like large, fresh shrimp butterflied with panko mixed with melted butter. sprinkle with parsley and squirt of lemon.

Maybe a recipe change is in order.

I copied this recipe from somewhere (forgot where, I just saved it as a document). But I've made it and it's delish.

Best Ever Crab Cakes

"These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce."

INGREDIENTS
1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
1/8 teaspoon red pepper flakes
1 teaspoon Old Bay seasoning
1 tablespoon minced green onions
8 ounces crabmeat
1/2 cup crushed buttery round crackers
1 tablespoon butter

In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved. Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side."
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I'll attest to this recipe - it's very good. I used leftover fresh cooked crab, not crab from a can. Also, I subbed Miracle Whip for the mayo.

How was your dinner, Texasgal?

Make the crab cakes with little filler -- just enough to hold it together. Then dust with panko mixed with a bit of something else. Old Bay, perhaps. Then saute the cakes in butter. Drain on paper towel.

Ya know, canned crab is water-heavy. That might be the problem you've had.

It actually turned out pretty well. No the best, but well.

I ended up using corn flakes. Please, no flame wars!

I also did some fried green tomatoes for fun. I think I may need more practice! I have a few recipes here to try! Thank you to all!