The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: jul. 2, 2009
First time I made cab cakes and they were delicious. The sauce is great and really tasty.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: jun. 18, 2009
I am a crab cake fanatic. Tonight, I made the crab cakes and not the sauce. They were amazing!!! Restaurant quality at home. I used crackers I had on hand which were ritz crackers. I didn't want to buy a box of saltines and have the rest of them go to waste since we don't eat those in our house. Other than that, I followed the recipe and got rave reviews from my husband (picky eater). We used hot sauce on top of them. Delicious!!! This recipe is a definite keeper. Note: We used backfin and will try lump next time just because!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: may 28, 2009
I never order crab cakes out; don't care for them; but this reciepe caught my eye. I used a little less mayo and a little bit more egg to hold the crab together because I don't care for a strong mayo taste. Also added just a bit of finely chopped red pepper, garlic, and onion. They were out of this world! So moist and tasty.... Whole family loved them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: may 12, 2009
Growing up near the Jersey shore, my family is full of seafood lovers... and we're picky about our seafood! Well, everyone in my family loved this recipe. It's easy to make and delicious. One variation is that I used Ritz crackers in place of Saltines because that's all I had... still delicious. Also, I served the crabcakes with a sauce made with just about equal parts mayo and dijon mustard...this is a sauce we would dip lump crabmeat in, so it's great with these crabcakes! Delicious!
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Cooking Level: Intermediate

Home Town: Vineland, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: mar. 23, 2009
These crab cakes are delicious! I never liked crab cakes much in the past, but this recipe definitely changed that opinion. I only made a serving size of 4 (which makes the ingredients a little harder to work with--i.e. the egg portion), but the recipe is so good that it's easy to add/cut as seen fit. I added more crackers than suggested just to firm it up a bit (I used Townhouse), and cooked a little longer on each side since I didn't have time to chill. I definitely suggest preparing the sauce first so you don't have to worry about it at the end--delicious sauce by the way! Great recipe--thank you!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: mar. 17, 2009
We added panko crumbs to this to make it a little crisper. Overall this tasted pretty good.
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Fort Myers, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: mar. 10, 2009
These were simply amazing! I didn't even use real crab meat either! They didn't have any fresh crab meat at the store, so i used surimi. I had 5 guests for dinner and every one of them was asking where I got the recipe. I'm definitely making this again soon!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: mar. 10, 2009
Outstanding! I thought the sauce was pretty good but not up to the caliber of the actual crab cakes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: feb. 23, 2009
Definitely the best crab cakes I ever made. I'd say they're every bit as good, or better than any crab cakes I ever ordered, too. The sauce was interesting, and I'd probably make it again, but I think next time I'll try that Honey Mustard sauce and see how I like it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: feb. 23, 2009
Excellent crab cakes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: feb. 20, 2009
Light and delicious! And easy to make.
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Cooking Level: Expert

Home Town: New Castle, Pennsylvania, USA
Living In: Duncannon, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: jan. 27, 2009
These were very good, especially with the "roumelade sauce a la New Orleans" from this site. It was pretty tricky keeping them from falling apart, but I managed. You just have to make sure you get the first side really nice and browned before you turn them over.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: dec. 28, 2008
this recipe was amazing. I made these for one of the courses in our christmas eve dinner. I only had 3lbs of crab meat and did everything else as directed, except I did make them smaller, and they came out great. everyone wanted more. also, I am not a big fan of cilantro, so I used a lemon/basil aioli instead of lime/cilantro, everyone wanted to know what the green sauce was. another big hit. thank you again for this recipe I will be making them every christmas eve now.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: dec. 9, 2008
Only problem is that my family expects me to make them every night now. Yes, they were that good!
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Home Town: Lancing, Tennessee, USA
Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: nov. 5, 2008
mmmmmm...After viewing Bobby Flay's throwdown with crab cakes I had to make some and tried this recipe. Used two cans of lump crabmeat and added some extra seasoning and these were incredible. Very good even with the smaller amount of crab. A keeper folks!!
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Living In: Lebanon, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: nov. 2, 2008
absolutely my favorite!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: sep. 26, 2008
Excellent recipe, loved the lemon zest and fresh basil it made the crab cakes. My family loved them. Thanks for the great recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: sep. 18, 2008
Great crabcakes whether made with saltines or Ritz. I make them with a home-made remoulade sauce and they are OUTSTANDING. I'm not willing to try the sauce included with teh recipe, I can tell it has too much oil for my taste. With remoulade the crabcakes are awesome alone or over fettucini pasta. Enjoy!
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Home Town: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: aug. 7, 2008
Easy to make, light and flaky, and the best crab cakes I've ever tasted. I didn't have the right amt of crab meat, only 2 cans, and it came out great, making 5 round 3x3 size. I didn't know crab cakes can taste so good. Even my 18yr old son was suprised that he likes these too.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: jul. 21, 2008
First time ever making these, was much, much easier than I expected. Did not have Old Bay seasoning so I had to substitute. Even without, these were really, really good! Did not make the sauce, used sour cream and mayo with dill instead.
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Living In: Enfield, Connecticut, USA

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