Reviewed: Mar. 4, 2010

These were reallly bland. I had a hard time keeping them together in the pan. Not worth the mess and calories.

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Reviewed: Feb. 13, 2010

I didnt use the canned crab, but the fresh kind you find in the plastic containers in the seafood/meat counter at the grocery. I followed everything as is with the exception of two things....I used about 1 tsp of Old Bay seasoning and instead of the crackers, I used two pieces of bread (minus the crust) torn into pieces. I took the suggestion of making the dipping sauce with old bay, mayo and ketsup... Together this was delicious!

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Jen

Cooking Level: Intermediate

Home Town: Jasper, Indiana, USA

Reviewed: Feb. 6, 2010

EXCELLENT VERY TASTY.

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stkray

Reviewed: Jan. 20, 2010

We all really liked these, they were somewhat easy to make (hardest part was to make the patties) and they really were delicious and surprisingly filling! We did use breadcrumbs though, was out of crackers - but I'll use the crackers next time, I'm sure that would be even tastier :) and we fried in a little butter for the flavor - so good!! I made homemade tartar sauce as well and served on onion rolls - will definitely make these again!

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Jodi

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Jan. 16, 2010

Very good! I added dill to the crab and on top afterwards. Served on a spinach salad with feta, walnuts, and dried cranberries. If I made a change, next time I would add more spice.

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Barb54

Cooking Level: Expert

Reviewed: Jan. 10, 2010

Much better than I expected! Never had it without bread crumbs mixed in, so I was expected it to be too soggy and not hold together. It did though and tastes much better than any I had before! I did have to add a few things though...sorry. I chopped some celery, onion, and carrots up fine and added 1/4 cup total. I also added 1/4 teaspoon of horseradish. Incredibly tasty!

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Mrs. CJR

Cooking Level: Intermediate

Home Town: Winterport, Maine, USA

Living In: Live Oak, Florida, USA

Reviewed: Jan. 2, 2010

Fantastic.

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TARKLE

Cooking Level: Expert

Home Town: New Hyde Park, New York, USA

Reviewed: Nov. 28, 2009

I liked the base of the recipe but it did lack flavor, next time I think less crackers and one more egg and add more fresh herbs. Thanks for the recipe though, it's great to go from!

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Reviewer:

Rocky

Cooking Level: Expert

Living In: Westerville, Ohio, USA

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

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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