I have been making this recipe for many years, and it is delicious and foolproof. I personalize it (omit scallions and Old Bay), but I think the two things that set this apart are the fresh bread crumbs, which make the crab cakes very light, and the dredging (I use panko), which I think helps them to stick together and gives them a nice crisp outside. I add leftover fresh corn if I have it in the summer, and vary the fresh herbs depending on what I have. I usually make a sauce with yogurt, lime juice and chipotle, but again, you can do whatever suits your taste.
My family really enjoyed this recipe. My ingredients were as followes: 1lb fresh lump crabmeat 1c Italian seasoned breadcrumbs (store bought) 1/2c low-fat mayonnaise 3tbsp liquid egg whites 2tbsp lemon juice 1 chopped green bell pepper ***I omitted all seasoning, hot sauce & 2nd portion of breadcrumbs*** I combined all the above in a bowl. Mixed well. Used a 1/2c measuring cup to portion out lumps. The above mix made 6 lumps. I skipped the whole dredging step & also skipped the pan step. Lumps were placed in muffin/cupcake tin @ 450 degrees for 15mins. Flipped & baked an addtl 5mins. I served w/ tartar sauce & French style cut green beans. Husband ate 4, I ate 2, 5yo ate 1. No leftovers.
I have the original magazine from 1994 with this wonderful recipe inside at home. My next door neighbour says these are the best crab cakes she has ever eaten and askes me to make them all the time. I agree they are delicious. I order the crab cakes always when we go to a nice restaurant and I always say "they are not as good as the ones I make". Thank you for a great recipe.