tried this recipe and was very disappointed
I have eaten at commanders palace and feel that this recipe is not complete..or...they make their own mayo. very hard to manage without any binders...has anyone else tried these???

Editor's note:
Thank you for letting us know np. I was able to find a version of the recipe with a description note and updated the post if you'd like to check it out. But, still no breadcrumb binder. Here's the note included with it regarding that:

"Adapted from Commander's Kitchen by Ti Adelaide Martin and Jamie Shannon, Broadway Books

I know what you're thinking: another crabcake recipe. Well all crabcakes are not created alike. This is the recipe from Commander's Palace and Ti Martin, reveals more than half their patrons order it, saying they probably feel as her mother Ella Brennan does, "True jumbo lump crabmeat is the caviar of Louisiana." Because the aim is to highlight the flavor of the crab and not to mask it there are no breadcrumbs just a little bit of binder in this recipe. On top of that these cakes aren't fried, making them incredibly light. As for the accompaniment: crab and corn are a classic Creole combination. "