The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 27, 2008
I didn't rate this high because I didnt think it was great. It was good but I had to adjust the sauce, it was too oily and so I added more lime and cilantro. It could be because I had changed the recipe to yield 5 servings and some recipes don't adjust well. I would be interested in if any one else had the same result.
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Cooking Level: Expert

Home Town: Casper, Wyoming, USA
Living In: Edmonds, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 17, 2008
I have tried this and my friends loved it. The next time I make it, I'could probably experiment with some variety of sauces made from canned Campbell soups for convenience.
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Home Town: Markham, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 29, 2008
These tasted pretty good. It was my first attempt to make them, and i cut the recipe for only three people. But the sauce on the side i didnt not think i would like and my husband was skeptical seeing to as he helped me make them. However we were both pretty impressed with it, and we will make them again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 6, 2008
These crab cakes were awesome! I halved the batch and did half of that with canned crab and half with lump crabmeat from the seafood counter at my local store - the lump crabmeat was WAY better!! I would've given this recipe five stars except that none of my family liked the accomanying sauce - it was much too lime-y for our tastes. Crab cakes tasted fine on their own though :) Two thumbs up!
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Cooking Level: Beginning

Home Town: Ypsilanti, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 31, 2007
We just make this recipe with king crab and it was the best tasting crab cake we have ever tasted. We followed the original and only substituted Ritz for the saltines.My husband used to work summers at Ocean City, Maryland's most famous seafood restaurant, and he said these crab cakes are the best hands down.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 28, 2007
This was my first time ever making crab cakes and they were deeeelicious! I added a little extra seasoning and some green onions and someone else suggested. Fabulous!!! Will definitely make these again.
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Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 18, 2007
I scaled this down to 12 oz. of crab. I also used bread crumbs instead of crackers, added a few red pepper flakes, and a dash of hot sauce and the results were delicious! My crab cakes came out looking exactly like the picture....
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Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 16, 2007
It was alright. I used immitation crab. Don't waste your time using immitation crab.. get real crab, otherwise it's not worth it.
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Cooking Level: Intermediate

Living In: Snellville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 14, 2007
Great recipe. I served them over angel hair pasta, and drizzled the sauce over all. New family favorite. I also added some crushed red pepper to heat things up a bit.
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Cooking Level: Expert

Home Town: Pinehurst, North Carolina, USA
Living In: West End, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 25, 2007
This recipe was a hit! Try it with some shallots next time for a little change.
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Cooking Level: Intermediate

Living In: Tillsonburg, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 16, 2007
The crab cakes get 5 stars but the sauce is just really gross! With the cakes, I followed suggestions from others about adding more seasoning, onion, and cilantro. I also used imitation crab meat since that is what we had - and it worked out just as well. And keeping the cakes cold before frying was a great suggestion. Thanks for this recipe!
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EPR

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 18, 2007
Fantastic!!! I've tried quite a few recipes for crab cakes and this blows them all away.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 16, 2007
I just made these tonight - my husband and son LOVED them. I followed others' suggestions and only used 1/2 cup mayonnaise and added quite a bit more spice: more Old Bay, some cayenne, red pepper flakes, garlic, and some Emeril's Original Essence. I think the crab cakes would be bland without all the extra seasonings. Also, I sauteed celery, onion, and red pepper in butter and added, and used Ritz crackers as others suggested. (Used a little more than 1 cup crackers and my cakes stayed together just fine). Will be making these again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 19, 2007
What an incredibly easy crab cake recipe this is! I used wheat Ritz crackers and added about a half cup of sliced scallions. I will definately be making these again. My husband had four of these little suckers! YUM-MY!
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Cooking Level: Expert

Home Town: Dallas, Texas, USA
Living In: Poquoson, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 13, 2007
Definitely the best crab cakes there are. Fresh tasting, and easy! I would give the sauce 4 stars, as many people I have made this recipe for omit the sauce and still LOVE these crab cakes. I use buttery crackers (townhouse, Ritz, etc) instead of saltines.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 6, 2007
tasted great but fell apart on contact with pan............. Needs more egg and cracker crumbs
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 6, 2007
I made these for my grandparents' 60th anniversary party...everyone LOVED them!! I'll definitely be making them again and again!
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Cooking Level: Expert

Living In: Greenwood, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 27, 2007
I found them difficult to get them to stay together while cooking. But the taste was so fabulous that I didn't care!
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Cooking Level: Expert

Home Town: Albany, New York, USA
Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 10, 2007
These crab cakes were good but not as good as others I've tasted... It could be because I didn't add any lemon zest and I also added garlic powder, black pepper and a little soul seasoning. I will definitely try these again though! Thanks!
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Photo by Kaybee

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 1, 2007
I have finally found a winning crab cake recipe. These crab cakes are incredible. It has the perfect amount of filling to crab ratio, which for me is you barely taste filling and all crab. I made a few adjustments; used Ritz Crackers, sauteed a very small amount of onions/celery/garlic, added a little cayenne and crushed red pepper. I mixed everything e except the crab meat and put that in last and just turned with a spatula so I didn't break the lumps. After forming the crab cakes, I topped each with a little extra old bay seasoning. For crab I used Blue Star pasteurized lump crab meat in the packet, it was very good. I have no opinion on the sauce as I like a sweeter sauce, so I went with the Honey Mustard II another poster suggested, with some adjustments it was excellent as well.
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Chi

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