Review: Wild Rice Crab Cakes - Oct 2000

[Peggy]

I made these tonight and my DH awarded an 8.5 out of 10! I thought they were very good. They had just the right amount of moisture; not to wet or too dry. They also held together well when they were cooking. I had made the Curried Corn Crab Cakes in the July issue and they were way too moist and fell apart in the pan (the flavor was good, though). I thought the wild rice gave them a good flavor and texture. Would definately recommend them.

My previous favorite were the Thai Crab Cakes with Cilantro-Peanut Sauce (Jul/Aug 1998). That sauce is so yummy!! Now I'm not so sure which recipe will lead my list...

Peggy

[hhcowgirl]

Thanks, Peggy! These sound great--did you use canned crab meat? I am thinking of making these this weekend.

[Peggy]

hhcowgirl,

I used pre-shelled fresh dungenous crab meat that they sell in the refrigerator section at my grocery store. It had the nice big pieces in it, which I think helped the cakes stay together better. I use canned crab sometimes, but have never found a brand that has large pieces in it.

Hope you enjoy them!

Peggy

[This message has been edited by Peggy (edited 01-30-2001).]