I have made crab cakes many times and used 1 egg and a handfull of crushed
pork rind-crumbs as the filler/binder    all tasted great and held togeter
fine

good luck, enjoy

I have used cauliflower, but you have to make sure they are very vrey well
drained.  First time I tried them it was a bit too wet & mushy.  Next time -
well drained, moist and cooked nicely.

JD

I've never heard of crab cakes with potatoes in them.

I use a piece of LC bread softened in some cream.

Or breadcrumbs made from the same, dried.

- jen c
259/208/140

Here's the recipe I use. It's from a restaurant group(55 Restaurant
Group) that used to be in Columbus, Ohio.

Yield 10-12 cakes

1 lb lump crab meat
5 saltines, finely crushed
1 grade A large egg
1 T mayonnaise
1 t dried parsley
1/2 t French's mustard
pinch cayenne pepper
pinch ground white pepper
3 drops Tabasco sauce
1/4 t salt
pinch fresh ground black pepper

Then there's an extensive list of instructions that I ignore, because
I get the same results by dumping everything except in my food
processer and using the chopping blade, mix it all up to the point
where you can still see bits of solid meat.

Then melt a 1/4 cup of butter in a skillet and saute the patties. The
cakes will be moist and a bit sticky before they're cooked, but the
result is crabcakes that taste like crab not the filler. They brown up
very nicely and have a solid consistency.

The only carby thing here is the 5 saltines and they're spread over 10
cakes! These cakes taste so good that I use this same recipe for all
the fish cakes I make. I've used salmon, shrimp, cod and even tilapia.

Here's the hard to make, but worth it killer sauce to serve over them.

Yield 1 1/2 cups

1 cup Chardonnay (I use whatever wine is on hand, dry white or red)
1 T shallots, peeled and diced (use onions if you don't have shallots)
1 tsp thyme leaves, chopped (I sub dried thyme and still use a tsp)
1/2 tsp peppercorns
1/2 cup heavy cream
1 T dijon mustard (any brown or course mustard will do)
2 T Creole-style seed mustard (never have this ingredient and just use
the same as in the last ingredient)
pinch cayenne pepper
2 drops Tabasco sauce
1/2 lb unsalted butter, softened (I use regular butter and soften in
the micro)
salt and pepper to taste

1. Place Chardonnay, shallots, thyme leaves and peppercorns in a large
heavy-bottom saute pan. Bring to a boil. Reduce the wine until there
is only 1-3 T left. (Hint, this happens all of a sudden. One time I
left for to long and all the wine had evaporated!)

2. Add the cream and reduce until thick and syrupy, about 1/4 cup in
volume. Remove from heat.

3. Whisk in the whole butter a little at a time, until all the butter
is incorporated. Strain through a fine mest strainer into a clean
container. (I have a gas range and get better results by setting the
burner on the coolest setting. If yours is electric, have another
burner set at the lowest setting ready to use.)

4. Whisk the mustards, cayenne pepper and Tabasco into the sauce.

5. Adjust the seasonings with salt and pepper. Serve immediately or
hold at warm room temperature (it will hold for a little while on a
warm burner, but try to serve as soon as possible).

We like alot of sauce so I always double the recipe. But since this
sauce is mostly butter it turns back into butter if you try of save it
in the fridge. Reheating after refrigeration just gives you melted
butter not the beautiful sauce you had before.

Enjoy,

Mary Sue