Reviewed: Nov. 3, 2009

At first I didn't think that anyone else had problems with this dish. I had to search through all 1,000+ ratings in reverse order to see that others had my results too. The crab cake was lacking egg and cracker crumbs and ended up just falling apart. I used to make crab cakes fresh after catching/cleaning with my parents back home in WA, but now in TN I tried using pre-cleaned store bought. I don't know if it's a difference in the fresh v. frozen texture or truly the lack of egg+cracker. All I know is that right now I'm making the worst crab stir fry ever. This did NOT take on the cake form for me at all.

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HurricaneSoccer

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Oct. 29, 2009

Delicious! I was nervous to make crab cakes for the first time but this recipe made it so easy. I only made half the recipe, including "half an egg". I used canned special white crabmeat which worked well, crushed saltines in food processor, and eyeballed the seasonings. I baked in the oven at 400 degrees until lightly browned on both sides. Dolloped cakes with red pepper sauce found on this site, which was also wonderful. Served with green salad and cheese grits. Definitely a crowd pleaser!!

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NewToThis

Cooking Level: Beginning

Home Town: Charlotte, North Carolina, USA

Living In: New York, New York, USA

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Reviewed: Oct. 19, 2009

I made this easy recipe last week for my wife's family reunion on the outer banks. so easy, almost effortless, and right on delicious crabcakes. thank you so much!

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chefct

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Whitesboro, New York, USA

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Reviewed: Oct. 15, 2009

great!!!

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Turtlemom76

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Oct. 8, 2009

AWESOME recipe! Have made this many, many times! My friends love to come eat when we make these. I do however add a bit of spice brown mustard & a dash of tabasco. We also broil them instead of fried, not as greasy! I also use Vegetable Ritz crackers adds some extra color! Thanks so much for this recipe they are surely a family favorite!

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tstyron

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Reviewed: Sep. 13, 2009

These were really good and easy to make. We cut the recipe down by a lot (we only had about 1/2 lb of crab meat), but it still turned out great. Like someone else said, forming the cake in a ball first and then flattening it while cooking really helps keep it together. Made a lime aioli with it. YUM!

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jenifer

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Reviewed: Sep. 10, 2009

First time I ever made crab cakes. A few modifications: used 8 oz of crab meat. 12 oz of shrimp (Tangy Shrimp) and 6 oz of salmon (Chili Garlic BBQ Salmon). blended the fish in a food processor. modified the ingredients a bit since it was less than 4 pounds. Also, on the sauce, for some reason the vegetable oil killed the fragrance of the cilantro. So I added more cilantro, lime juice and an egg. Turned out GREAT.

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G. Paul

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

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Reviewed: Aug. 30, 2009

We had our annual Seafood Fest. Both sides of the family absolutely loved them. Of course i had to substitute a few items since i did not have them, but the main ingredients made this dish spectacular.

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FoodLover

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Reviewed: Aug. 17, 2009

I give these a 5 for taste: the lemon zest was so yummy and the crab flavor really comes through. I had a VERY hard time getting these to hold together though. I used kitchen scales to weigh 4 lbs. of canned lump meat (8-12oz cans drained), but those stinkers fell apart in the pan. We called it crab heap instead of crab cakes and ate a ton (my 6 year old especially!). Did add 2 tbs. green onion, and made my own lemon/Old Bay aioli.

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bakingupastorm

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Reviewed: Aug. 10, 2009

These were delicious! We used olive oil instead of vegetable oil though. Also, I added a bit of sugar to the sauce because otherwise it was a bit tart for our tastebuds. Overall, they held together nicely and tasted great.

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CevieCupcake

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Reviewed: Jul. 12, 2009

Excellent!! But, they were very hard to keep together. My first 2 fell apart completely. Oh, I made a different sauce (red pepper sauce).

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FREDIEDEAN

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Reviewed: Jul. 11, 2009

Wall-to-wall crab! These are perfect as written - and MUST be chilled before frying. None of mine fell apart prepared according to the directions. The sauce is good, too. I also garnished these with a bit of chili-garlic sauce for heat. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jul. 9, 2009

Bland, very sloppy, fell apart, too much lemon flavor. Followed recipe to a T. Will not make again. How there are so many great reviews, I do not know.

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Debbie

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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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christalwater

Cooking Level: Intermediate

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Reviewed: Jun. 17, 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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CURTISA1127

Cooking Level: Intermediate

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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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HLKHOFFMAN

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Reviewed: May 10, 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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Kara

Cooking Level: Intermediate

Home Town: Vineland, New Jersey, USA

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Reviewed: Mar. 22, 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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Hayley

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Reviewed: Mar. 13, 2009

We added panko crumbs to this to make it a little crisper. Overall this tasted pretty good.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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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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ManInTheKitchen

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Crab Cakes III

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