Better Than Expected
These crab cakes were great. I never thought of making my own bread crumbs in the food processor, but I will definitely be doing so from here on out. So easy! This wasn't the fastest recipe (I'd allow an 45 minutes start to finish if you plan on also making the tangy tartar sauce as suggested in Healthy in a Hurry), but so worth it. I followed the advice of another reviewer and mixed all ingredients minus the crab meat first, then tossed in the crab meat at the end. It definitely allows for larger chunks of meat in the final product. I baked the cakes in the oven for 27 minutes, which allowed for a crispy outside with a moist and flavorful inside of the cake.
I served the crab cakes with a Caesar salad with tomato, homemade croutons (whole wheat bread, olive oil, garlic salt, and Parmesan cheese), and used Eating Well's Caesar Dressing recipe (http://www.eatingwell.com/recipes/caesar_salad_dressing.html). I love that every part of this meal was made from scratch!
Pros: Delicious, Healthy, Good Crab-to-Filling Ratio
Cons: pastuerized crab meat is expensive