"My family really likes crab cakes but always thought they had too much breading and not enough crab. So I experimented until I found the right light combination," says Kathy Buchanan of Hartsville, South Carolina. "This recipe is so good, you can serve it as an appetizer or a main dish."
Reel in a breezy taste of the seashore with these delectable, crispy-coated crab cakes from Oxford, Pennsylvania’s Marjie Gaspar. Her refreshing, lip-smacking lime sauce adds a delightful summery tang to this old-fashioned favorite.
I placed my personal stamp on my Aunt Ellie's crab cake recipe by changing up some of her ingredients. They're served with a tart and tangy creamy sauce. You can serve them on an appetizer spread or as a terrific first-course at a formal dinner.—Michelle Critchell, Moon, Virginia