Reviewed: Oct. 29, 2009

Very yummy. We used 2 Tablespoons of mayo and 1/4 teaspoon of Red pepper flakes.

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Reviewed: Aug. 11, 2009

These were WONDERFUL! I used a bit less mayo and cracker crumbs than the recipe called for, and I do not think they could have been improved upon any further. I used lump blue crab meat and thought it was perfect for this. I will definitely make these again.

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srrh

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

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Reviewed: Aug. 9, 2009

wonderful recipe. I used fresh Alaskan crab from Valdez. I used onion powder but I know onions would be good too. Go a little easier on the red pepper flakes if you want a kid to eat them, otherwise GREAT

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ARCTICAMY

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: North Pole, Alaska, USA

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Reviewed: Jun. 22, 2009

I made the recipe exactly as stated and it was wonderful. The only complaint I have is I should have made more!

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tcjewell

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Reviewed: Jun. 2, 2009

These were excellent! I took some other members' advice and added old mill seasoning instead of tarragon and I added more than the suggested amount of cracker crumbs, so that the mixture wasn't as wet. I also added a couple dashes of hot sauce and about half a teaspoon of spicy brown mustard and I rolled the cakes in italian bread crumbs and brushed them with butter before broiling them for about 10 minutes on each side (until golden brown). They had an amazing, rich flavor to them, and my (somewhat critical) fiance actually loved them! This was my first time ever making crab cakes and it certainly will not be my last!

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wmwilli

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Reviewed: Jun. 2, 2009

Great recipe! Very basic and all you need to make a restuarant quality cake. Go easy on the breading if you want it to be very "rich". I didn't have tarragon but added a few dashes of old bay as others suggested. Also didn't use butter in the skillet but fat free pam instead.

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Julie

Cooking Level: Intermediate

Home Town: Bristol, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 5, 2009

These are so easy and wonderful! The only change I made was to add a little more cayenne to make them a little spicy.

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Lauren and Elizabeth

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Reviewed: Apr. 30, 2009

These crab cakes were so easy to make and just as delicious as in a fancy restaurant. I will certainly be making these again.

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Charlotte

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Reviewed: Feb. 28, 2009

Really good and easy too. I didn't have tarragon so I just used some Old Bay seasoning and the sauce really complemented the flavors. They freeze very well too. My family loved them and want them all of the time.

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Deb

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Reviewed: Dec. 26, 2008

These were very good and browned nicely. But i was unable to form a nice patty the mixture was very wet, so i added more of the breadcrumb mixture, which over powered the crab taste.So next time i will defintely add more crab because i love a lot of crab taste.Otherwise very good will make again. Thanks for the recipe.

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linda

Cooking Level: Intermediate

Home Town: Poland, Ohio, USA

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Reviewed: Dec. 16, 2008

CRAB TASTE IS NOT OVER-POWERED BY TOO MUCH SPICE AND ONIONS. GREAT, SIMPLE RECIPE.

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BRUMMIE1

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Reviewed: Dec. 7, 2008

fantastic!!! Thank you for a great recipe!

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MARIANAO

Cooking Level: Expert

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Reviewed: Oct. 5, 2008

Very good crab cakes. No crackers on hand so I used Italian bread crumbs instead. I doubled the recipe and made 6 crabcakes which three average size adults consumed without problem together with steamed asparagus and salad.

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Jeanne C

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

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Reviewed: Sep. 26, 2008

Fantastic! We came back from the shore with a bunch of leftover crab meat that we had picked from our steamed crabs and decided to try this recipe for crab cakes. Boy, are we glad that we did! They are as easy to make as they are delicious. Didn't last long in my house!

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rarehorses

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2008

This was my first attempt at making crab cakes and they were awesome! I don't think I can ever order them from a restaurant after having them. I made a few minor changes, I took another reviewer's suggestion and broiled them rather than frying them to reduce the fat content, and I finely chopped green and yellow bell peppers (1/4 each) and mixed them in with the cracker crumbs. I had fresh Dungeness crab and used about 15 oz because I wanted them to be very crabby :) In all this was an excellent recipe, thanks!

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jules

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Reviewed: Aug. 7, 2008

This is a good recipe that's easy to make adjustments to. I had some canned crab that I bought on sale, so I used it. I didn't have buttery crackers so I used quick cooking oatmeal. I used some freshly dried tarragon from my garden and sauted the cakes in olive oil instead of butter. They were beautiful and delicious! I can't wait to try this recipe again!

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Laurasue

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Reviewed: Aug. 5, 2008

absolutely superb. My husband could not stop raving about it. I bought crab legs from the market and shelled them and had fresh crab meat to make the crab cakes. What a wonderful recipe... Thank you thank you. Daffydilone

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daffydilone

Cooking Level: Expert

Home Town: Long Beach, New York, USA

Living In: Wellington, Florida, USA

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Reviewed: Mar. 6, 2008

These really are great as is, Ive made them numerous times.

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Zach

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Reviewed: Feb. 21, 2008

taste really good! but i suggest using real crab only because the first time i used imitation crab and it wasn't that good...the real stuff is way better.

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