recipe reviews for:

Corn and Crab Cakes

“Crab cakes may seem out of the question when you're watching the family food budget, but canned crab is a fraction of the cost of fresh, equally nutritious, and ready-to-use without worrying about the need to clean the crab of its shell. In this classic American version, the cakes are embellished with a can of creamed corn (adds a little sweetness and moisture), a dash of hot pepper sauce for pizzazz, and some chopped green onion for a fresh from the garden flavor.”

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Reviewed: Aug. 28, 2011

This recipe is so easy, it's become my go-to crab cake recipe! Even my mom, who told me she didn't like crab cakes, loved these!

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deltateacher'10

Reviewed: May 1, 2011

Easy. Relatively simple and cheap ingredients. And tasted great! I did refrigerate the mix for 15-20min before making them into patties and I think that helped. I love corn and I love crab cakes!

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1 user found this review helpful

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stephliu

Reviewed: Apr. 13, 2011

So Good! I threw in some chopped red bell pepper for color and flavor and used sirachi sauce instead of tabasco. also used small chopped regular onion in place of green.

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OuterSpaceRyda

Reviewed: Feb. 5, 2011

Great easy summer appetizer.

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4 users found this review helpful

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tank7

Reviewed: Jan. 22, 2011

Just made these for lunch. Very good but I think I will use less corn next time but it was still very good. Very moist and crunchy also.

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5 users found this review helpful

Reviewer:

deborahfalkner

Reviewed: Nov. 10, 2010

the flavor was ok...i had problems with them sticking together even after i refrigerated them...but I added flour to the rest of the batch and that worked perfectly

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6 users found this review helpful

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Shyboomer

Reviewed: Oct. 27, 2010

OMG...Made these last night. I can't believe it but my son that is sooo picky--loved them! Only difference was I added old bay seaoning, & a little garlic. Fabulous! Will make again! Thanks for the wonderful recipe!

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6 users found this review helpful

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dinnertime

Reviewed: Sep. 14, 2010

Made these for my husband's birthday and they were easy and delicious! Very tasty! Some of the other reviewers complained that they had trouble getting the cakes to hold together, but I had no problem at all. The trick may have been that when I mixed the ingredients together, I used a fork to break up all the crab pieces, so that the entire mixture had a "tuna salad" type consistency. That way, the cakes held together very nicely. Just in case, I also put the cakes in the refrigerator for about ten minutes before I fried them, but I really think it was the mixing that did the trick. A P.S. TO THIS REVIEW. I have made these several times since I most recently wrote this review, but tonight I bought canned "crabmeat" instead of the canned "lump crab" I have used in the past. Now I understand why other reviewers have so much trouble with the cakes falling apart! Use canned "lump crab", and break up the pieces with a fork. Your cakes will stay together. Do not use the "crabmeat" that is shredded into tiny pieces in the can!!

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11 users found this review helpful

Reviewer:

lawyermomcook

Cooking Level: Beginning

Reviewed: Jul. 31, 2010

These are pretty good. I was hoping for kid friendly, but it didn't make that cut. Somewhat budget friendly at approx $8 for all ingredients. I mixed the ingredients and placed in the fridge in patties and didn't have too much trouble keeping them in shape. If I do make this again, I will blend the creamed corn first so that pieces of corn are not obvious on the cakes..that raised an eye brow or two :)

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4 users found this review helpful