Excellent and simple. For timing, I always stop cooking shrimp before they curl all the way (for ANY shrimp recipe, whether steamed, sauteed, baked, or broiled.) Otherwise they may be hard to peel and chewy.

Reviewed On: Sep. 14, 2008

I thought I had a good crabcake recipe, with not much but saltines, egg, and some spices mixed with the crab meat then fried. But this recipe is much better, IMHO. I had to substitute Club Crackers for Saltines, which made the dish a little sweeter than I would have liked. I think with saltines it will be great. And next time I might add just a bit more mayo, since I love it so much. And after that, i might mix in some some melted butter with the crab, because it's, well, butter. I used Phillip's Backfin, in the can. I may have set the pan too close to the broiler, since they started to overbrown at about 6 minutes. So keep an eye on them while broiling. This is a definite keeper!

Reviewed On: May 16, 2008

These are delicious! I didn't have all the spices so I just used what I had. The BBQ sauce and lemon juice is perfect, and doesn't bury the spices. I overcooked these just a tad, maybe 9 minutes per side. Next time I will go with 7 minutes per side. Thanks for the recipe!

Reviewed On: Nov. 17, 2007