Reviewed: Dec. 17, 2012

So good. I made two batches. I used one and a half 6 oz. cans of crab and 3/4 cup crackers per batch. I served it with roasted asparagus and wild rice. Will make again!

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Reviewer:

Nicola

Reviewed: Dec. 17, 2012

It was ok -- we prefer Old Bay to tarragon -- The ratio of other stuff is about right.. -- Also make sure you check you crabmeat for shells -- even the stuff that is marked hand picked usually has a few.

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Reviewer:

JenniferMarks

Cooking Level: Professional

Living In: Willow Spring, North Carolina, USA

Reviewed: Sep. 16, 2012

Great recipe,I switched it up a little Justin Wilson style. First time with crab and it was great. Thanks

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Reviewer:

918mark72

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Sep. 12, 2012

These were delicious! Didn't have any tarragon but added a dash of Old Bay seasoning and dried mustard. I will use this recipe from now on. Thanks!

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Reviewer:

Schenpossible

Reviewed: Sep. 8, 2012

These were fantastic! The recipe made 16 small appetizer-sized ones. I served them with stoneground mustard, but also with a dip made of mayo, lemon, dill, pepper, and capers.

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Reviewer:

MCMARY

Living In: Vashon Island, Washington, USA

Reviewed: Sep. 4, 2012

DELICIOUS!!! WILL DEFFINATLY MAKE THIS AGAIN!

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Reviewer:

Mama

Reviewed: Jul. 31, 2012

These were different then what I am use too but I did enjoy them. I chilled my cakes for a few hours after I made them so that they would hold together better.

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Reviewer:

SweetNov88

Reviewed: Jul. 25, 2012

These were delicious. I had a pound of fresh crab meat - so i doubled the recipe. Didn't have tarragon, so added some Tony's cajun season - added a little onion and garlic powders. i made 8 crab cakes and broiled 4 of them on a stonewear baking sheet sprayed with cooking spray - cooked the other 4 as directed in skillet with butter and honestly couldn't tell the difference ...both great. i did roll a couple in Panko bread crumbs before placing in skillet and those had a nice crunchy outside - but not any better -just different. GREAT recipe...thanks for sharing

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Reviewer:

TYLERDEN

Reviewed: Jul. 18, 2012

These were great! I had never made crab cakes before, or cooked from scratch with any type of seafood for that matter, and these were pretty easy! I like that you can make them ahead too. I like crab cakes, but my boyfriend LOVES them. He said that these were better than those we ordered in restaurants, so I was pretty pleased with that. This is a good dinner for two adults - each person gets two cakes. My only criticism of the recipe is that that the cakes should be cooked on low-medium heat, not medium. I had my burner set to medium (per the directions) and I burned the butter and had to re-do that part. Other than that, it was perfect. Thanks for the great recipe! We will make these a lot, I'm sure! For the sauce, I used the "Crab Cake Sauce" submitted by Sal on this website, and it was great (though it was way more than we needed).

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Reviewer:

Sarah1015

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Gardner, Kansas, USA

Reviewed: Jul. 11, 2012

Super yummy! I made these on a whim with a two dollar can of ghetto wal-mart crab meat and onion powder instead of green onions and they were still good! (Now THAT is saying something) For a sauce I ate them with a mix of mayo, sour cream, and cilantro. nice little lunch!

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