Reviewed: Dec. 29, 2011

This was the first time that I have ever made crab cakes. These turned out to be the best that I have ever had! I used imitation crab and could not tell the difference between the real crab. These were lemony tasting and not fishy at all. I will definitely make these again. I liked them so much that I made 2 batches in the same day. The only change that I made was using imitation crab meat and a light sprinkling of dill. I would also recommend baking them rather than pan frying because they hold together much better. Bake at 350 degrees for 20 minutes, turning over after 10 minutes. Thanks for posting this recipe.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Cowboy Mark

Cooking Level: Expert

Living In: Ellensburg, Washington, USA

Reviewed: Dec. 12, 2011

This was one of our favorite recipes! We did add green and orange bell peppers and onion to it and a little bit more crackers! This recipe was amazing.!! We will definately be making this again. We also made a nice spicy mayonnaise based sause to go with it, and it worked out amazing!! You will not regret making this recipe!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

gabby812

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Canton, Massachusetts, USA

Reviewed: Nov. 28, 2011

After substituting old bay for the tarragon these were some of the best crab cakes I've ever eaten. It will definitely stay in my recipe box.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

sassygirl

Reviewed: Nov. 9, 2011

These were great and easy to make. I substituted breadcrumbs for the crackers and 1 tbls fat free greek yogurt & 2 tbls dijon mustard for the mayo. It tasted wonderful!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

gehbienes

Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Sep. 29, 2011

DEEEELISH!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

abbeyalderson

Reviewed: Sep. 27, 2011

I made this tonight with fresh crab meat. We have a place on the SC Coast and blue crabs are plentiful. I used claw meat as well as the lump (body) meat and doubled the recipe. Like other reviewers, I also coated my cakes in Italion bread crumbs before frying. I also added a touch of Old Bay to the crab mixture. They held together just fine and looked great. Everyone agreed that they were delicious. I love crab cakes but I am picky about them. These were more crab and not so bready like some. As good as any I've eaten anywhere and worth the trouble to pick fresh crabs! The recipe itself is super easy!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

agriffin555

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Reviewed: Sep. 20, 2011

Amazing crab cakes. A great way to use left over crab if you ever have any...

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Deborah

Cooking Level: Expert

Living In: Sechelt, British Columbia, Canada

Reviewed: Sep. 18, 2011

These were really good! I didn't have tarragon on hand, so I used fennel instead, and I also broiled them instead of making them in a skillet. I also substituted crushed garlic croutons for the buttery round crackers and the crab cakes held together nicely. I served baked sweet potato fries as a side. Delish!

Was this review helpful? [ YES ]
3 users found this review helpful