Lori's Famous Crab Cakes - Review by KatyP
I made this for a dinner party last night and it was a huge hit. These were great for a party because I prepared them all early in the day, fried them and put them on paper towels before everyone sat down for salad, and then served them with grits and a crab cake sauce once they'd rested about 10 minutes. I used fresh lump and backfin crab meat and shredded it slightly. I used about a 1/4 cup of oil per skillet full of cakes (I made 24 cakes) and it seemed to be the right amount (and the key is to heat the skillet well before adding the cakes so they can immediately fry to hold together). As the directions indicate, 5 minutes cook time per side was just right.