Review - Curried Crab Cakes (Dec '01)

[Peggy]

A friend brought the Curried Crab Cakes from the CL Dec '01 issue to a wine tasting at our house this weekend. Though I didn't make them myself, I did have the pleasure of eating them and talking with her about their preparation. These crab cakes have a lot of flavor... I felt that the pepper flavors come through alittle more than the curry. They were definately spicy. She laughed at the recipe's instructions to make 24 crab cakes because she said they would have been tiny. She made closer to 16 instead. She commented that they were hard to keep together while cooking and she had to use more butter in the pan than the recipe called for. Overall, everyone enjoyed them. We thought they would be even better with a sauce to go with them. One suggestion was the Remoulade Sauce from the Spice-Crusted Shrimp recipe back in the September issue. If I make them I think I would serve them as a main course instead of an appetizer.

Peggy