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Louisiana Crab Cakes

Louisiana Crab Cakes recipe
photo by:kraft
Fresh crabmeat patties are coated with cracker crumbs, browned in oil and served with tangy mustard sauce for a superb seafood entree.
time
prep:
45 min
total:
1 hr 45 min
servings
total:
5 servings
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posted:
5/7/2008
Execellent
posted:
11/26/2007
The crab cakes tasted very good (I added a little more hot sauce than the recipe called for), but also had a lot of trouble getting them to stick together. Had to add more crackers, and still they fell apart while being cooked.
posted:
11/19/2007
I thought that this recipe was GREAT! I didnt use the Grey Poupon because I hate the way that stuff taste. I also didnt make the sauce that is made of ranch dressing. I think that the crab cakes tasted great. I made them for the first time for my Husband and he loved them. He thought that they were great. I have made this recipe more than once and will make it again.
posted:
7/30/2007
I think that this recipe was terrible! It wasn't sticking together, luckily I had extra Ritz crackers to make it stick better. I think it needs more eggs than what the recipe calls for. I also think that you should shred the crab, and make the peppers in smaller pieces, for it too work out. The recipe, wasnt child friendly either!
posted:
7/10/2007
I used imitation crab meat, and it turned out good. My DH loved it, but I thought it was OK. They are fragile, so be careful.
posted:
4/20/2007
This is one of the best recipes I've tried for crab cakes, and my family really love it. Also , its very easy to fix.
posted:
2/3/2007
We simply loved this recipe! My husband and boys really loved the sauce!! Lori-Neenah,WI 02/03/07
posted:
1/30/2007
My kids loved this recipe!! Great flavor.
posted:
1/29/2007
Very good. Maybe I should have said Superb but it just wasn't quite that.
posted:
10/30/2006
I enjoyed the crab cakes as well as my family. My father stated it needed more seasoning. After added my own touch he enjoyed it as well as my sister. Didn't care too much for the sauce.
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