Reviewed: Sep. 24, 2003

These crab cakes are amazing-probably the best I have ever had! I used light mayo and it did not make a difference. I tasted the sauce by itself and thought it was just ok but it is absolutely delicious on the crab cakes. Make sure you use real lump crab meat.

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Reviewer:

Michelle

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Reviewed: Aug. 5, 2003

As a personal chef, I may try a dozen or so recipes before I settle on one to present to a customer. This is where I stop on crab cakes! These are the best I've ever had. A better name would be crab burgers. Make sure to use lump meat because they really just hold themselves together. And the dipping sauce is wonderful. My husband made me make them two nights in a row!

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TATANKA 121

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Reviewed: May 9, 2003

Yes, these were good/great crabcakes. In fact, had I not tasted the Ginger Crabcakes, another recipe on this site that "takes the cake" (it is AWESOME), I would have given these a 5. The sauce was not so much a hit, tho it did add a little "something" to tantilize the taste buds...just not worth the trouble or calories. The best thing about the recipe was that it did in fact have only little filler, so what you get is crab, crab, and more crab. Refrigerating it as suggested is imperitive; otherwise, they will crumble. Wish I could give 4 1/2.

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KAREN WANG

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2002

I've been living in New England for a year and enjoying the local seafood. Who knew the best crab cakes I've tasted would come right from my own kitchen! The taste of crab really shines through in this recipe (not like some I've had that are more seasoning than seafood) and the lime/cilantro mayo is the perfect accompaniment.

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GRACEPLVAN

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Reviewed: Apr. 14, 2002

I made these for a wedding reception last night! (25 people) They were absolutely perfect and delicious!

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AUNTIEBECCA

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Reviewed: Apr. 3, 2002

Great recipe. I found that you don't need the egg if you prefer them w/o. Forming the cakes into balls first and flattening once the first side begins to brown is essential.

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