Reviewed: May 15, 2013

I always make a recipe exactly as written before I review it. That being said, these were very delicious crab cakes **if you don't mind some HEAT**. The sauce turned out to be unnecessary as the crab cakes were tasty enough and the sauce was REALLY HOT. I think next time I will reduce the cajun seasoning a little. Other than that, this is now my "go-to" recipe for crab cakes

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Reviewer:

Kathy Gregory

Cooking Level: Intermediate

Home Town: Garden City, Michigan, USA

Living In: Milford, Michigan, USA

Reviewed: Apr. 2, 2013

Similar experience as boomzila’s 12/26/12 review w/ our first four crab cakes not holding together. Wonder if using fresh vs. canned lump crabmeat could be the cause (ingredients list does not specify although Tracy mentions using fresh in her lead in; if using canned crab, suggest not only draining {which was done} but also squeezing out any excess moisture {which was not done}). Cracker crumbs were added and the remaining mixture was left in the fridge for awhile which then made the cakes bind together noticeably better. The crab cakes were pretty tasty although a bit salty. If made again, the following changes would be made: (i) use the Creole Seasoning Blend by Joslyn from this site and omit the Tony Chachere's® Creole seasoning (homemade allows you to control the sodium content); (ii) to better bind the mixture if using canned crab, add three large eggs instead of two, use 14 Keebler Club® crackers, and refrigerate the crab mixture for at least one hour; and (iii) eliminate pan frying in oil by baking/broiling them as other reviewers did. We wasted ingredients by making the spicy Cajun dipping sauce as Tony Chachere's® seasoning made a salty sauce for our tastes thereby elevating the overall saltiness of the crab cakes . . . no one used the sauce after an initial taste test. We’re only rating the crab cakes as the sauce need not be an integral part of this recipe.

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Reviewer:

ConkyJoe

Reviewed: Feb. 28, 2013

Perfect crab cakes! I had been searching for one that was light and used no bread crumbs and this hit the nail on the head. The only thing is I broiled it in the oven for about 5 minutes or so till lightly brown

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Reviewer:

Deeann3860

Reviewed: Feb. 25, 2013

The crab cakes were perfect!I love that they were not weighted down with a lot of crumbs. I was a bit concerned that they would be over seasoned but they were perfect. The sauce was nothing special. I ended up doubling the sriracha which made it "good" but then ate the crab cakes without it anyhow because they were so wonderful. I will certainly make these again. Thank you

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Reviewer:

Wekstaz

Cooking Level: Intermediate

Reviewed: Jan. 6, 2013

not bad very tender

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Reviewer:

yoyoman

Reviewed: Dec. 26, 2012

The test cake fell apart while frying. I had to add an egg and double the cracker crumbs. After that they were pretty amazing, probably the best crab cakes I've ever had! I have a feeling that if I had broiled them they would have held together without the additions. Be careful when adding creole seasoning, some have drastically different salt contents and its hard to adjust when you shouldn't taste the mix with raw eggs in it.

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Reviewer:

boomzilla

Reviewed: Aug. 20, 2012

came out super awesome.. didn't even need to use dipping sauce.. i think i like using bread crumbs more but maybe bc it's more uniform and less work.. i forgot the green onions and used fresh cilantro instead of dried parsley.. those were the only differences.. bf had a food-gasm over these.. ty for the recipe =)

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Reviewer:

just_jam

Cooking Level: Intermediate

Home Town: North Hollywood, California, USA

Living In: Arcadia, California, USA

Reviewed: Mar. 22, 2012

I am gluten free, so seeing no breadcrumbs in the title definitely caught my eye. I used gluten free crackers and fried in coconut oil instead of vegetable oil, which I believe is bad for you. Other than those two very minor changes to accommodate my eating lifestyle, I didn't change a thing. These came out GREAT!! I will be making these again. I took a picture of mine also. It should be available to view soon.

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Reviewer:

Beau'sCookin

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

Reviewed: Mar. 5, 2012

This was really yummy, even my 8 year old ate it (with some ketsup, of course). It looked like a lot of work with all of the ingredients, but it was actually very quick and easy to make up. This is a great weeknight recipe. Next time I will double the recipe (because we had JUST enough and no leftovers for 2 1/2 of us)and I will spice it up a bit (not enough kick).

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Reviewer:

Kara

Reviewed: Feb. 25, 2012

So flavorful with all the spices and you can taste the crab because of the lack of breadcrumbs that are so much a part of other crab cake recipes. I broiled mine and they were light and tasty. I'll try frying and baking in the future just to see what a difference it makes. Thanks for the wonderful recipe!

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