Posted 10/30/2012 10:41:28 AM
Made these last night with a couple tweaks -- I used frozen stirfry bell peppers and onions (once they were warm, I used my Pampered Chef food chopper to get them to smaller pieces and then threw them back in the skillet with the crab) and doubled the seasoning (used Old Bay) in both the crab cakes and the aioli. I came up a little short on the baking mixture for 12 of them, but no matter -- they were still shockingly awesome. I'm a midwesterner who wouldn't know good crab from ground sawdust, but my Bostonian fiance told me the recipe was a keeper, so I'll trust his word on that. Super flavorful and not hard to make at all. Just a heads up, though (and why I'm knocking it down a spoon) - the serving size was fine for me (an active 28-year-old) but the fiance went through four of them, so if you're feeding hungry guys, two little cakes isn't going to cut it. Otherwise, fantastic, and will definitely be making it again!