LonghornCook

I made this with Mother's Day brunch for my wife and family, and it turned out great. After reading other reviews, I adopted some of their suggestions and made a few more changes that better suited our likes: (1) Used 6 pieces of thickly sliced brioche bread (would have used Italian loaf and sliced it thick if brioche wasn't available). Using a very sharp knife, I sliced each piece of the brioche on it's edge to create a pocket. (2) For the egg wash, I increased the eggs to three, decreased milk to 1/4 cup plus 1/4 cup of flavored coffee creamer. I also increased the cinnamon to taste and included a little nutmeg. (3) For the filling, I substituted mascarpone in place of cream cheese, used more than double the lemon juice (added nice flavor and made the filling easier to spread), increased brown sugar to our desired sweetness, and substituted chopped pecans in place of almonds. (4) I spread about 1/3+ cup of the filling evenly inside the pocket of each piece of bread before dipping them in the egg wash. (5) Used a little vegetable oil for frying and cut skillet time down to less than 2 minutes per side, just until each side browned. (6) Moved lightly fried toast to a lined cookie sheet and baked at 400-degrees for 5 minutes to make sure egg mixture was fully cooked inside the thick bread slices. Topped with powdered sugar before serving. My wife was impressed and our whole family loved it.

This recipe was great!! Crab cakes are my wife's all-time favorite, and she loved these! She said they honestly were better than most restaurant crab cakes she's ever had. Loved the fact that they were meaty and light on extra fillers.This was my first time ever making crab cakes. The recipe was very simple to follow, and the results were exactly as expected. I made very minor tweaks to suit our tastes. First, I used a half and half mix of fresh lump crab and claw meat (I prefer the rich sweetness of the claws). In addition, I slightly increased the moist binding ingredients (mayo, Dijon, worstershire), added a few chopped green onions with the tops and doubled the Old Bay spice. I fried cakes in 1½ tbsp olive oil instead of butter. Finally, I added sauce from an AR Mini Crab Cakes recipe on the side (although my wife preferred Chef John's cakes all on their own). Next time, I may try panko crumbs instead of regular bread crumbs. I'm looking forward to making this recipe often! UPDATE - I have now made these several times. The experiment with panko crumbs didn't turn out well (cakes fell apart)! Now I stick with regular bread crumbs to make these great crab cakes.