AWESOME!! Finally a Crab Cake recipe that does not hide the crab. Everyone loved it!Expensive, but well worth it. I followed the recipe for the most part, except I used 2 eggs, 1-tsp. Old Bay, 1-1/2 lb. Wild Lump Crab Meat (in the container from Whole Foods) I also, like some reveiwers, used a ice cream scoop to form the cakes. I baked it for 20 mins. I forgot to put it in the refrigerator for the 20 + mins. as suggested by other reviewers, but thank goodness they kept its form and did not break apart, however I will refrigerate next time around. It was moist inside and a nice golden crust outside. For those who experience this recipe to be to salty, use only 1 tsp Old Bay, you may even get away with not adding the Old Bay, Crab Meat has it's own natural salt. This is a must for entertaining guests and on special occassions. It's a five star restaurant recipe. It cost me 45.00 to make 12 crab cakes. Thank you for sharing it.

Reviewed On: Sep. 3, 2009