"I love veggies that's why this recipe appealed to me. My husband tried to follow it to the t and he got a moist fried mush. We thought it was a keeper though, because the mush tasted amazing. You won't, probably, be very proud to make it for your guests...so I went ahead, read all the reviews, adjusted the recipe and they came out PERFECT:
1. used 1 lb crab claw meat - the whole can
2. because of extra crab to hold the cakes together, I added 1/2 cup of Panko bread crumbs, which is a lighter Japanese version, to 1/2 cup regular bread crumbs, totaling 1cup crumbs.
3. lined the baking sheet with oiled foil and used ice cream scoop. The cakes looked a bit too high/round, so I pressed them down slightly with a rubber spatula. Let about an inch between each crab cake. I then baked them @ 350 degrees for 20 minutes and broiled for additional 2-3 minutes.They were PERFECTION. I didn't even adjust the spices, because I found the crab meat pretty tasty by itself.
Bon Appetit!"

"I love veggies that's why this recipe appealed to me. My husband tried to follow it to the t and he got a moist fried mush. We thought it was a keeper though, because the mush tasted amazing. You won't, probably, be very proud to make it for your guests...so I went ahead, read all the reviews, adjusted the recipe and they came out PERFECT:
1. used 1 lb crab claw meat (the whole can
2. because of extra crab to hold the cakes together, I added 1/2 cup of Panko bread crumbs, which is a lighter Japanese version, to 1/2 cup regular bread crumbs, totaling 1cup crumbs.
3. lined the baking sheet with oiled foil and used ice cream scoop. The cakes looked a bit too high/round, so I pressed them down slightly with a rubber spatula. Let about an inch between each crab cake. I then baked them @ 350 degrees for 20 minutes and broiled for additional 2-3 minutes.They were PERFECTION. I didn't even adjust the spices, because I found the crab meat pretty tasty by itself.
Bon Appetit!"

"I love veggies that's why this recipe appealed to me. My husband tried to follow it to the t and he got a moist fried mush. We thought it was a keeper though, because the mush tasted amazing. You won't, probably, be very proud to make it for your guests...so I went ahead, read all the reviews, adjusted the recipe and they came out PERFECT:
(1) used 1 lb crab claw meat (the whole can)
(2) because of extra crab to hold the cakes together, I added 1/2 cup of Panko bread crumbs, which is a lighter Japanese version, to 1/2 cup regular bread crumbs, totaling 1cup crumbs.
(3) lined the baking sheet with oiled foil and used ice cream scoop. The cakes looked a bit too high/round, so I pressed them down slightly with a rubber spatula. Let about an inch between each crab cake. I then baked them @ 350 degrees for 20 minutes and broiled for additional 2-3 minutes.They were PERFECTION. I didn't even adjust the spices, because I found the crab meat pretty tasty by itself.
Bon Appetit!"