Reviewed: Apr. 19, 2012

These were great... the only change I made was to add a few more crackers.... made it for my kids and they loved it..

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2 users found this review helpful

Reviewer:

Armymom

Reviewed: Apr. 11, 2012

very good. Some times crab cakes get dense and dry but these cakes came out perfect.

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2 users found this review helpful

Reviewer:

imalohner

Reviewed: Apr. 8, 2012

I made these Crab Cakes and they are super awesome. I recommend using real claw crab meat, not from the can, you will love them.

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3 users found this review helpful

Reviewer:

shan gie

Reviewed: Sep. 16, 2011

I halved this recipe to use some crab left over from another dish. I also broiled them. I thought the recipe was a bit “fluid” but after broiling (on high, 5 minutes each side) they did firm up. I also found it a bit spicy which masked the flavor of the crab. Made 3 generously-sized crab cakes. I’ll keep searching for the perfect crab cake recipe.

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9 users found this review helpful

Reviewer:

Jerry V.

Cooking Level: Expert

Home Town: Reading, Pennsylvania, USA

Living In: Lancaster, Pennsylvania, USA

Reviewed: Sep. 5, 2011

Wonderful! The only thing I added was some sauteed onions. Will definitely make these again.

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6 users found this review helpful

Reviewer:

Southern_Mama

Cooking Level: Intermediate

Home Town: Bessemer City, North Carolina, USA

Living In: Lancaster, South Carolina, USA

Reviewed: Aug. 20, 2011

These are incredible! I doctored them a bit because I don't have Old Bay seasoning. I threw in some chives, cumin, celery salt, basil, a tiny bit of thyme, cumin, and a smidge of chili pepper. Added an extra egg because they didn't have enough body. I baked them, then broiled them for the last 5 min. so that they'd be a little crispier on the outside. Threw together a tartar sauce with diced pickles, olive oil mayo, and a little hot sauce. So good! Am sending this recipe to a few of my friends!

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45 users found this review helpful

Reviewer:

MissElle

Reviewed: Aug. 17, 2011

Just made these for an appetizer for tonight's dinner...YUMMY! These are so good and easy, especially since everything is already in your fridge or cabinet! I followed the recipe exactly as written - the only thing I changed was to bake these instead of frying. Bake at 425 for 12 min., turning crab cakes halfway through cooking time. My whole family agreed these were as good as and possibly even better than served at restaurants. Chock full of crabmeat and very little filler. I would recommend using the Old Bay seasoning...gives the crab cakes that extra kick!Excellent! I posted a picture for the recipe.

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39 users found this review helpful