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Southern-Style Crab Cakes with Cool Lime Sauce

Southern-Style Crab Cakes with Cool Lime Sauce recipe
photo by:kraft
This was a little out of my element, but it was quite tasty! It probably doesn't do well "leftover" so I'll have to wait until I'm hosting another party to make this agai...read more
posted by
pookie_is_here
on 2/7/2011
time
prep:
15 min
total:
23 min
servings
total:
18 servings, one crab cake and 2 tsp. sauce each
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posted:
2/7/2011
This was a little out of my element, but it was quite tasty! It probably doesn't do well "leftover" so I'll have to wait until I'm hosting another party to make this again. (My roomate is allergic to crab!)
posted:
5/21/2010
The trick to the perfect patty is: once shaped, roll in breadcrumbs (or cracker-crumbs, or whatever crumbs u r using in the patty), re-frigerate for at least 1/2 hr before frying/baking....perfect every time!!! the trick is in the 're-frigerator'!!! lol...:)
posted:
5/12/2010
I had to cook the mixture before shaping into patties. May have been due to high elevation. They turned out pretty good.
posted:
9/17/2009
if you wanna make them perfect.add 2 t spoon cilantro,3 eggs(will help them to stay together)1 tsp garlic.atleast for me it was imposible to make the nice shape patties to here is the tric,turn on the stove on medium heat.put 2 tablespoon of the mixture with the spoon and shape it over the skillet.it will turn out perfect a profesional shape crab cakes.soooo perfect.i hope this help.
posted:
5/8/2009
I use a different recipe for the cakes and this recipe for the sauce. My whole family loves this sauce!
posted:
5/7/2009
like the sauce, but the cakes where like mush, had a hard time flippin them, would probly try again and add something else to hold it together better
posted:
1/17/2009
Overall not my favorite but I would try again. My husband loved it so I guess it wasnt too bad. My suggestions when making the patties squeeze them in your hands firmly to keep the crab cake together while cooking.
posted:
4/20/2008
I used a 16 oz. can of crab meat instead of the reccomended 12 oz. and the crab cakes came out wonderfully!
posted:
11/1/2007
wonderful!!
posted:
9/22/2007
I make crab (or salmon or tuna) cakes all of the time. Here's an easier way to do it: 2 Cans of salmon, 3/4 C. oatmeal, 1 tsp red pepper flakes, 1 t. chili powder, 2 T. chopped green onions, 2 eggs or 3 egg whites,11/2 T. fresh chopped cilantro, 1 lime, 1 T. garlic powder (or one clove of garlic minced), pinch of salt, 2 T. ground flax (optional) Mix all ingredients into a small bowl. Add the juice of 1 lime and grate about 1 tsp. of the lime peel into the mixture. If it doesn't stick enough add 1 more egg white. Fry in 1-2 T. olive oil. Enjoy! A VERY QUICK Dinner!!! Makes 8 cakes
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