Anybody tried this recipe? It looks pretty involved. Not certain I want
spicy.

http://www.foodnetwork.com/food/reci...6_6470,00.html

The other thing I noticed is he calls for a Creole Meuniere sauce but
didn't include the recipe. I searched for it and he's got probably 6
dishes that call for it, but each Creole Meuniere sauce is different.

The BUM!!!

The reviewers gave it mostly high marks except one saying it was too
spicy.

I've made crab cakes before but it was way simpler and kinda/sorta bland.
The recipe was on the Old Bay seasoning tin, using jumbo lump crabmeat.

Any thoughts? Thanks,

Andy