Reviewed: Apr. 17, 2012

We liked this recipe, my husband had requested crab cakes and was very happy with these. We used lump crab. I know the recipe is meant to have very little filler, but I found these were kind of falling apart in the pan, I my add a little more filler next time to make them stick together a bit better. Also the sauce was very good, I was unsure about the raw eggs but we liked it. I only made 4 cakes and less sauce, so I actually whisked it by hand and that worked fine.

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Reviewer:

mkstevens09

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Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Mar. 18, 2012

Awesome recipe. Love the amount of crab meat and little filling. However, my patties fell apart when cooking in pan so I had to add more egg, ritz crackers, and mayonnaise to the original mixture (almost doubled recipe). Then the patties stayed together for the cooking. You might also want to add more Old Bay seasoning for more flavor in case your guests do not like the dipping sauce. Very delicious recipe for the crab cake.

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Reviewer:

smylinn7

Reviewed: Jan. 29, 2012

I used two 1 lb cans of claw meat and then four smaller cans of diced meat and added 1/8 tsp extra of old bay, 1/4 tsp cayenne, 1/2 cup diced celery and onion and about another 1/2 cup of crackers just to try to get it to hold together. I made them into small balls and rolled in panko crumbs before frying. Next time will make with only the two large cans of meat as the smaller ones were too watery and the recipe just made too many servings.

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Reviewer:

Jenelle D

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Clarkston, Michigan, USA

Reviewed: Oct. 23, 2011

Kelli makes these. Excellent

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Reviewer:

sherri

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jul. 26, 2011

Oh my goodness. Every time my wife and I are invited to a party I ALWAYS bring something new to munch on. I will be bringing this on a regular basis.

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Reviewer:

Steven

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

Reviewed: May 8, 2011

Very nice, simple recipe, easy and quick to prepare, and delicious - what more could you want? You may experiment with proportions and different ingredients to your heart's content!

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Reviewer:

f00dme

Cooking Level: Expert

Reviewed: Mar. 25, 2011

Super tasty! Just make sure for me next time to use right amount of mayo and egg to keep the cake sticking together. Herbs really come out on this one! Sauce = not very good and not needed.

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Reviewer:

WENDYBELL

Reviewed: Mar. 5, 2011

Oh my goodness. These were great! It's a good thing that I put the rest of them in the refrigerator. I served one with talapia and veggies but I would have loved to have a second one tonight. I am impressed. Great recipe!

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Reviewer:

mizdmc

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Reviewed: Mar. 1, 2011

Awesome. Love them so much that I can't order crab cakes out to eat anymore because they wont stand up to this recipe. I once screwed them up because I didn't have any vegetable oil and substituted olive oil, big mistake as the cakes wont hold their shape and turns into a plate of mush. Otherwise perfect recipe.

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Reviewer:

chanson311

Reviewed: Feb. 21, 2011

this was Great!! i decided to do a half and half mixture with it... i did everything by what it said beside the crab... i used half crab and half clams that i had from my summer digging. came out GREAT! i loved them and so did my wife.

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