This crowd pleasing appetizer is served with a simple dill dressing.
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I found the dill dressing to be a little too strong for my tastes, so I'll have to tone it down a bit next time, but the crab cakes were delicate and tasty. I also didn't have any kaiware sprouts, so I just used dill for garnish. Since I didn't have any on hand, I made the mayonnaise myself using Rouxbe's mayonnaise recipe.
Here's a picture of how they came out!
Thank you so much for the compliment! It means a lot to me. :) I'm still very much a beginner, but thanks to Rouxbe I've made great progress.
That pizza was every bit as delicious as it looked! :D The sauce was the Rouxbe tomato sauce recipe. It was perfect.
To keep this post on topic, I'll also add that the homemade mayo seemed to hold the crab cakes together better than I expected considering I didn't break up the crab or dice the pepper quite as small as I wanted.
Sorry not quite sure of the question. Are you saying that you are starting with raw crab and then removing the meat from the shells and then cooking it in a pan? If so, I would say to cook the crab in the shell and then remove it afterwards. Cheers!
I made these crab cakes as an entree with no regrets. They are very simple and fresh tasting. It was exceptional. Next time I will add a little old bay to the crab to give it some md flavor. I also used whole wheat bread crumbs to make it a bit healthier.
I did use grapeseed oil and packaged crab meat. This was the first recipe I cooked from Rouxbe and loved it. I doubled the recipe, cooked for a party of six, it was a hit. Everyone loved these crab cakes, just enough flavor and the dressing was fantastic. I personally do not like sea food and I devoured two cakes, that says a lot.