Bonnie's Crab Cakes Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 23, 2015
Awesome!!!! This was the first time I have ever made crab cakes and it was a big hit!!!!! I did have trouble making the patties stay together but I managed to make it work. I doubled the recipe and had friends over, they were impressed and everyone loved them!!!!
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Reviewed: Feb. 4, 2015
I am from Maryland, born and bred. This is the way to make crab cakes except they are typically fried in a lot of hot oil or broiled. Of course, the essential ingredient in this recipe is the crab meat followed closely by authentic Old Bay. The crab should be blue crab from the Chesapeake Bay region, Florida, Louisiana or other Gulf of Mexico states. I live near Atlanta now and there is only one place to get great crab. Believe it or not, the alternative is Paramount Preserve Premium Lump Crabmeat from Sam's Club. This company is headquartered in my old stomping grounds of Glen Burnie, Maryland. The crab comes from the west coast of Mexico. It is not blue crab but is very, very close. Much better than crab from Asia packaged by Phillips (a Maryland company) and others. I mix the ingredients then refrigerate for a couple of hours when there is time. It is a good idea to refrigerate the crab cakes after they are formed for 30+ minutes but it is not crucial. It helps them stay together in the pan. Enjoy this recipe from the Land of Pleasant Living!
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Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

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Photo by Dpoole05
Reviewed: Dec. 30, 2014
Great directions very easy to follow and the crab cakes tasted delicious. Thanks for the recipe!
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Photo by Nickie
Reviewed: Dec. 30, 2013
Tasty! I like my crab cakes with more meat than filler and this has lots of meat and great flavor.
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Reviewed: Nov. 16, 2013
It's easy to make and it is really good...
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