Suggested improvements for this crabcake recipe

[filth]

My GF requested crabcakes for NYE.

I already bought the ingredients for this recipe. http://www.epicurious.com/recipes/foo...

Do you suggest going with this or can you suggest any improvements?

[filth]

Many thanks for the input. I ended up just winging it. Mayo, lemon juice, one egg yolk, some Dijon, scallions and parsely, some saltine crumbs.

In the fridge now.

[FrankJBN]

Find yourself a recipe a lot less busy and bready than this one.

[cheesemonger]

I agree with Frank- way too much bread. For instance, when I make crabcakes- I'll use a pound of crabmeat- and about 10-15 saltines.

I also agree with leaving out the cilantro- I love cilantro, but it doesn't go well with everything. I'd sub parsley, or just leave it out. It's a pretty 'herby" recipe, so leaving it out would be best, I think, since it's the crab that you want to shine.

The resting period, I have found is crucial for keeping them together.

One more thing- I usually make a remoulade sauce to go with crabcakes.

[Richard 16]

Good ideas, but I would cut way back on the herbs and lemon for the crabcakes themselves. I personally want the crab to prevail, and you've got the same flavors in the sauce...

Also - while I love panko, for crabcakes I love crushed Ritz or Townhouse crackers, unless you're going for a lighter flavored crabbcake. Maybe the crackers inside and rolled in the panko...

Have fun, and let us know what you did!

[Megiac]

I like crushing those little oyster crackers for crabcakes.

[Morganna]

Looks good to me except for the cilantro. I can't stand cilantro (that's a genetic marker, if you have the right gene combination, cilantro tastes like old pennies or soap to you). So I'd leave cilantro out, but otherwise it looks like a nice recipe to me! :)