Corn Crab Cakes

[Mandy]

Has anyone tried the Corn Crab Cakes from July CL? If so what kind of crab did you use?
I was thinking of making them tomorrow night with the Tomato and Basil soup from July as well. Would that be a good combo?
Thanks,
Mandy

[Nicole]

Hi Mandy!
I haven't made the corn crab cakes but whenever I make crab cakes I always use fresh lump crab meat. The seafood section of my grocery store usually has it and you can buy however much you need. Hope this helps.

Let us know how they turn out! I have been wanting to try them myself.

[Mandy]

Thanks Nicole I'll let you know! http://www.cookinglight.com/bbs/smile.gif

[Peggy]

I did make the Corn Crab Cakes in the July '00 issue. I used fresh dungenous crab. The recipe was good however I found the mixture to be too "moist". At first when I tried to form the cakes, the crab mixture stuck to my hands. I ended up adding alot more bread crumbs than the recipe called for. That helped hold everything together. However, then my husband commented that they seemed "dry". Felt I couldn't win...

Mandy, I will be interested in seeing how the recipe works for you.

Peggy

[bookworm]

I also tried the crabcakes but I used canned crab meat. The cakes didn't hold together very well but I think I used too much corn. They were very tasty, but I don't think I would make them again.