I made these crab cakes the first time and made a mistake on the recipe. They were awesome! For those who mentioned that they don't taste crabby enought, do what I now do every time. Leave out the crackers all together, drain the crab meat REALLY well (press water out with paper towels if needed) and let the crab meat soak up the seasoning/egg/mayo mixture for about 10 minutes. Then create the patties, coat in bread crumbs and pan fry as directed. For 4 servings you will need to double the ingredients (except for the unnecessary crackers and the bread crumbs for coating). So much better, less doughy and salty too!

Reviewed On: Nov. 15, 2008

This is the most popular breakfast casserole I have ever made -- and I cook a lot! The change I made does make it more of a casserole, however, and it helps with the soggy issue some reviewers had. Tear the bread into pieces instead of slices. Whether it's day old or not, it will soak up all of the liquid. I also sometimes use fat free French Vanilla coffee creamer in place of the cream and vanilla since I often have that on hand. Be sure to stir the mixture in the morning before it goes into the oven to move the liquid that has settled overnight back to the top.

Reviewed On: Oct. 29, 2008

This is a great cake if you know what to expect. It's a cross between a shortcake and a white cake, meaning it's less sweet and less spongy. It is perfect for any whipped light frostings and fruit. I make it often if we want a light dessert.

Reviewed On: Jul. 2, 2008