I'm giving this 4 stars because it is a great "basic" recipe. It turned into a 5 with a few tips from other reviewers. I dredged chops in flour with salt and pepper, browned in a large skillet with garlic in olive oil, then removed from pan, and added the soup to the pan drippings in the skillet with 1/2 cup water and a beef bouillon cube. Simmered, then poured 1/2 sauce into slow cooker, added chops on top, and poured rest of sauce over the chops so they were covered on both sides. Let it cook on low in the slow cooker while I was at work (about 6 hrs), then added cubed potatoes when I got home and turned it up to high til the potatoes were tender (about 1 more hour). These chops were so tender, they literally fell apart. My daughter practically licked her plate clean! I served green beans on the side. Will definitely make again.

Reviewed On: Sep. 18, 2009

Excellent recipe. I used fresh crabmeat that I picked myself. I thought the cracker crumbs gave these cakes a wonderful light buttery flavor, and were not a heavy filler like breadcrumbs. Just right to hold the mixture together. These also cooked up very light and golden brown. This will be my go-to crabcake recipe from now on.

Reviewed On: Jun. 24, 2009

This was really good and super easy. I omitted celery just because we don't care for it much. Also, I didn't have cajun seasoning, so I substituted Old Bay Seasoning. I thought the seasoning was just right; the cayenne adds just the right amount of "heat". I also added about a cup of fresh crabmeat that I picked from some blue crabs left over from a crab feast and I used uncooked frozen shrimp like some other reviewers. I served it over steamed rice, with fresh steamed brussels sprouts on the side. Delish!

Reviewed On: Jun. 24, 2009