Crab cakes are very easy to make and a hit at parties. Freshly picked crabmeat is the best. Serve with coarse mustard on the plate.
These were excellent! We are from Louisiana and have had our share of crab cakes. My husband said these were the best he has had. I made a couple of changes. I used Tony's Cacheries seasoning instead of tarragon and I broiled them 10 minutes each side in the oven to cut down on fat content. Great recipe! - 18 Sep 2007 (Review from Allrecipes USA and Canada)
Super good, made them for Xmas Eve party everybody loved them. Did a double batch as I had 2 /16 oz cans of crab. Didn't have tarragon replaced it with minced garlic on one batch and hot sauce on another, also did half lemon juice and half worcestershire, amazing! They are wet, added a little more cracker crumbs, chilled for an hour before cooking and coated them with italian bread crumbs, totaly amazing! I think the buttery crackers is the key ingredient in making these cakes taste so smooth. - 25 Dec 2007 (Review from Allrecipes USA and Canada)
Really good and easy too. I didn't have tarragon so I just used some Old Bay seasoning and it was great. - 05 Feb 2007 (Review from Allrecipes USA and Canada)