Reviewed: Nov. 19, 2009

Absolutely fabulous! I was a bit skeptical because we used Starkist Chunked Crab Meat in stead of the expensive stuff, however these crab cakes tasted EXACTLY like they came from a restaurant! Thanks so much for such a phenomenal recipe!

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AmyG

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Reviewed: Sep. 19, 2009

I'm from PR, and we love "tasty food"; your crab cakes are great! I serve it with a simple sauce of melted butter, smashed garlic and a pinch of just sqeezed lemon juice.

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Ghyla M

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Reviewed: Sep. 6, 2009

A very good recipe!! Everyone loved them. I was concerned about the cakes falling apart while frying, since I have had that problem in the past. I fried them in my deep frier and they came out perfect. I did end up using more crackers than called for in the recipe, but this is still definitely a keeper!!

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MDM

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Reviewed: Aug. 22, 2009

Delicious! First time I made them and they came out excellent!

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woofington

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Reviewed: Jul. 12, 2009

These were better than I expected a crab cake to be - I took someone's advice and added Sherry and lemon juice - they turned out great but a little salty (probably my fault for adding salt and old bay lol) - definitely would make again

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toivosgrl55

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Reviewed: Jun. 18, 2009

I love crabcakes, these were very good! I followed the recipe only addition dash of cayenne!

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 20, 2009

This was absolutely delicious!! Not only was it good, it was also very simple to make--this is coming from someone who is not very familiar with the kitchen. My husband couldn't believe i made this. The only suggestion i would make--if you want to add more texture and flavor--is to add finely chopped red peppers and green onions. Also, if you want a creamy sauce add some mayo to the mix.

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ndidi

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Reviewed: Apr. 8, 2009

I made these Crab Cakes for the first time and my b/f thought they were great. I didn't make any change to the recipe and we will have these again.

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Mollie

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Reviewed: Apr. 5, 2009

easy to over cook but so very good

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tester36

Cooking Level: Expert

Home Town: Huxford, Alabama, USA

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Reviewed: Mar. 9, 2009

After reading all of the rave reviews, I was a little disappointed with these crab cakes. They just weren't all that spectacular to me. To solve problem of them falling apart, I added additional crumbs into the crab/egg/mayo mixture until it reached a texture that would hold. I then gave the formed balls a quick roll in the crumbs to give the outside layer a good coating before frying them. Other than that, I made it as is. Just okay.

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dandygirl

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2009

i had these with spinach caprese and baked pears stuffed with almonds, and they were fantastic! really went well with my other sides!

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roachonatree

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Reviewed: Feb. 25, 2009

These were awesome! The only thing I changed was to add a couple of Tbs of crumbs to crab and then to form the patties in my hands with the crumbs. I also refrigerated for about 1/2 hr like a previous user mentioned. I also added 1/2 tsp of old bay. Yummy. I used left over king crab leg meat. I cooked in 1/2 marg and 1/2 O.O. till golden.

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laineylou

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Reviewed: Feb. 14, 2009

Wouldn't stay together for cooking. Tasty, but a mess:(

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MJBONO

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Reviewed: Jan. 29, 2009

i used canned crab and did not care for them at all. i don't know what they're like with fresh crab. they might be good. but i will never make these again.

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krysten

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

Taste was good, I just couldn't get them to stay together very well.

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Angela B.

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

I tried it with canned crab meat and it was pretty good (though it didn't need any extra salt). Needs some sort of sauce, though.

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Qirien

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2008

Delicious! I had never made crab cakes before and was searching for a good recipe. This one was exactly what I was looking for...easy to make and very tasty!

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deschaa4

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Reviewed: Sep. 26, 2008

Excellent recipe! I tried another recipe from a cook book and was not crazy about them, but this recipe was perfection. Thanks so much.

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Candygirl15

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Reviewed: Sep. 1, 2008

Ok, these crab cakes gave me a really good jumping off point. We used imitation crab and we had to run it through the food processer to chop it fine. Then I added dill and garlic powder and old bay seasoning to the crab in addition to the ground mustard. we chilled it for 20 minutes, and just as we were getting ready to form the cakes, we added the crushed crackers to the crab, instead of rolling them. they held together MUCH better, and everyone in my family LOVED them!! (even my 3 year old, and he's PICKY!!!) we will definatly be adding this to our regular rotation. Also, for something different, add a teaspoon of dill and a 1/2 tsp garlic powder to 3 tsp of mayo and use as a dipping sauce or sandwich spread. Gives the cakes a different taste than just plain butter.

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Melissa

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Reviewed: Apr. 28, 2008

This was a wonderful recipe, though I did add 1/2 tsp Old Bay, 1/2 tsp salt, 1/4 tsp pepper and a clove of minced garlic. The only reason it doesn't get five stars is because they fell apart. I used imitation crab meat and chopped it with a food chopper. I did not use all the oil it called for. I just poured some in the pan and fried them like pancakes. They were so tasty my husband asked for more.

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katieroth

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