Citrus Crabby Cakes

When combining the ingredients, handle the mixture gently, or you will be left with threads of crabmeat and no chunks. Cook them gently, too, to avoid overbrowning. The center needs to be just warm.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Citrus Crabby Cakes
Review 1 for Citrus Crabby Cakes
5 out of 5
5 out of 5
lgoldy26
New York, NY
August 22, 2011
Would You Recommend? Yes
0points
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Restaurant Quality!
August 22, 2011
My husband and I were extremely impressed by this recipe - it was restaurant quality! I used 1 lb of crab meat, 1 cup of plain store-bought bread crumbs, and about 3/4 cup of mayonaise (along with chives, sea salt, and pepper). I highly recommend this to any other crab cake lovers.
Pros: Easy, Impressive
Review 2 for Citrus Crabby Cakes
5 out of 5
5 out of 5
Kayfleur
February 3, 2011
Would You Recommend? Yes
0points
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Delicious!
February 3, 2011
Made this for dinner tonight... Was my first attempt at crab cakes of any kind and we thoroughly enjoyed them!
I would suggest using a small sturdy spatula rather than a fish spatula to flip the cakes.