I love crab cakes. They are expensive whether you buy them at the store or order them out. This is not your traditional Maryland style crab cake recipe. This is a very savory rendition that will allow you to add much flavor to canned crab, crab in the freezer case, or in the refrigerated case. I tend to use a lot of Penzey’s Spices. If you don’t have a location near you they take orders online. Their stuff is high quality and their stores are awesome. You can actually go into the store and sniff each and every spice they have. It’s also worth it to be on their mailing list. If you aren’t using Penzey’s, then by all means substitute what you can. I’ve included fresh and dry measurements so depending on what you have available so you can switch things out….
I took a class a few years back at Sur La Table. I honestly haven’t taken a bad one yet. Maybe a couple of recipes weren’t my absolute favorite, but for the most part they have been amazing. Quite a few of those recipes have been added into my regular repertoire. If you are lacking in cooking skills or want to learn something new, this is one of the most accessible places to start….