Crab cakes are a popular appetizer on the West Coast. Not only do they make great appetizers, but they can be topped on a salad or even replacing poached eggs on eggs benedict, thus making an excellent crab cake benedict. I like that this mustard crab cake recipe makes about 8 patties, so I can eat some now and save a few for breakfast the next day.
Mustard crab cakes can be topped with a lemon aioli or spicy remoulade. They are perfect for a casual but elegant party by the beach. You could even make baby cakes (about a tablespoon each) and serve them as finger food at cocktail time.