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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NARCOSLEEPY

Cooking Level: Expert

Home Town: Albany, New York, USA

Living In: Louisville, Kentucky, USA

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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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Kaybee

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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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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Reviewed: Nov. 27, 2006

My first time making crab cakes and these were awesome. I did however add minced onion, crushed red pepper & garlic salt for a kick. I also made a different sauce: 1/2 c mayo, 1T cilantro, 1/2t lime zest & 1T lime juice

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Dee

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Reviewed: Nov. 17, 2006

I used panko bread crumbs which worked great and also added chopped green onion tops and a bit more old bay seasoning. Would recommend 1st beating the egg before adding and mixing crab by hand so you don't breakup the lumps.

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tina

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Reviewed: Aug. 24, 2006

i made this last night and it was wonderful. we added chopped onion, celery, and minced garlic. i also doubled the old bay. to keep them from falling apart while cooking they must be very cold. i cooked them 2 at a time and kept the rest of the mix in the fridge.

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donna cuellar

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Tulalip, Washington, USA

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Reviewed: Aug. 6, 2006

Great crab cakes! A true "non filler" crab cake. Only thing I did different is added crushed red pepper (I like it Hot!) If you've never made these before, I'd advise you to choose this receipe! ENJOY

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LILMOMMASGIRL

Cooking Level: Intermediate

Home Town: Staten Island, New York, USA

Living In: North Brunswick, New Jersey, USA

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Reviewed: Jul. 23, 2006

The family loved it. Next time I will lessen the spices. I also used panko crumbs instead of crackers.

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Katie N.

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Reviewed: Jun. 30, 2006

First time making crabcakes. I thought they were excellent, and they got rave reviews from the rest of the family. Would have been just as excellent without the sauce (for those of you who are made a little nervous by raw egg yolk, like I am).

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Jonah's Mom

Cooking Level: Intermediate

Living In: State College, Pennsylvania, USA

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Reviewed: Jun. 26, 2006

This recipe was great, but I would not buy fresh crab for this dish-unless you want to go broke. I'd use others suggestions next time and make it with canned crab. I liked the crunchiness from the crackers and the real crab taste you preserved (the filling wasn't overpowering like most crab cake recipes)

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Jen

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Saint Francis, Wisconsin, USA

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Reviewed: Apr. 17, 2006

Awesome!!! These were the best crab cakes that I have ever had!! I must admit I did make some changes, I added about 1/2 cup each of fresh chopped celery and onion, and about 1 teaspoon of garlic powder. And I broiled them for about 10 to 12 minutes, and they were the most wonderful crab cakes! My husband and son really enjoyed them. (The celery stayed a little crunchy, which my husband liked). Will certainly keep this recipe!!!

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Joey's Mom

Cooking Level: Intermediate

Home Town: Frackville, Pennsylvania, USA

Living In: West Lawn, Pennsylvania, USA

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Reviewed: Mar. 1, 2006

Very good, tasty recipe. I used fresh crab from my seafood market and then prepared teh cakes using a round cookie mold for consistent cakes. The only reason this got four stars was because of the high price.

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david4ania

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Mission Viejo, California, USA

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Reviewed: Oct. 16, 2005

These were great just as everyone suggested. I used two 16oz plastic tubs of crab meat chunks and combined with two 12oz cans of crab meat - all for under $10. I added a few extra spices for a bit of extra kick including 2x the Old Bay seasoning, and a dash of powdered garlic, crushed red peppers and pepper. I also added fresh diced sweet onion and red pepper to "hearten" the cakes for a main dish. Rather than sauting, I opted to broil until the cakes were golden brown on both sides. The cakes held together fine and tasted perfectly; they even had a bit of a crunch. The sauce was a perfect compliment to the cakes - although be forewarned, the sauce doesnt taste very well on its own. I highly recommend this recipe.

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vedjen

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Reviewed: Oct. 4, 2005

PRETTY DARN GOOD

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UCFXC

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Reviewed: May 31, 2005

These were tasty, but a little too bland for a 5* rating. I added a bit of red pepper, which helped. I do, though, love how these taste like crab, not filler. The sauce was great and a perfect addition.

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CYNDO

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Reviewed: May 6, 2005

Made this and everyone loved it. My daughter is now rquesting that I make it for her birthday dinner, that won't happen for another 6 months. I used 3 pounds of crabmeat instead of 4 and it still came out great.

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RVICKROY

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Reviewed: Sep. 27, 2004

I scaled the recipe first off to 8 servings and made exactly as stated with the exception of using only 1/2 the amount of crab meat the recipe called for, which was plenty. I found frozen crab meat at the fish market for $10/pound, which is all I used. I did find the "Honey Mustard Dressing II" recipe off this website to be a better dipping sauce than the one listed in the recipe. Everyone preferred it, especially the kids. I did think the cakes needed a little more spicing up and next time will add more seasoning - especially some garlic! Thanks for the post! 4.5 stars!

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MONARCH38

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Sep. 9, 2004

I prepared this recipe as an appetizer for a dinner we were having with friends and everyone loved it. I would definitely make it again. Even though the crab cakes were delicious on their own, the sauce makes them even more delectable. I will definitely make this again.

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catlac

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 14, 2004

A bit time consuming to make, in fact, I skipped making the sauce completely. But very good. Everyone at my party raved about them. However, this recipe calls for 4 lbs crabmeat, which was ridiculous at $21/lb. I only used 1 lb and it turned out fine.

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CARRIE

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Reviewed: Apr. 9, 2004

Absolutely perfect! I used dried basil and it still came out well. I "pasteurized" the egg yolk for the sauce by briefly (about a minute) dipping it into "just boiled water (somewhere between 70-90F).

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TINY POEM

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Crab Cakes III

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