Reviewed: Jan. 20, 2008

Granted, I used a combo of canned and good fake crab meat, but I'm poor - I can't afford a $50 meal. I make an awesome crab stuffed mushroom with the cheap stuff, so I thought I would give this a try. The consistency was good, but the flavor just didn't do it for me - they could have been better. They seemed to be lacking something, but I'm not sure what - maybe this recipe just really needs to be used with good, real crabmeat - I dunno. Sad to say, I will not be making this again - but only because I can't afford to make it "right".

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

christalicious

	Cooking Level: Expert Home Town: Philadelphia, Pennsylvania, USA Living In: Pittsburgh, Pennsylvania, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 19, 2008

The recipe was delicious and very easy. It had very little filler and a lot of crab. However, I would try the baked method as others have indicated. I don't like frying in that much oil and I don't think they will hold together without it unless you bake. Regardless, the taste was wonderful.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ANANDAB


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 15, 2008

These were decent, I think that I will keep looking for that incredible recipe, but the family ate it and didn't complain!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HeidiKatherine

	Cooking Level: Intermediate Living In: Saint Johns, Michigan, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Oct. 14, 2007

My family absolutely loves these crab cakes. It compliments the unique taste that Dungeness crab has, and doesn't mask the flavor of the crab. A very useful way to take care of any left-over crab or fish.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Veronica T

	Cooking Level: Expert Living In: Oak Harbor, Washington, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Aug. 12, 2007

I make this all the time. It will be a keeper in my house and past down to my daughters. To share for a life time...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SEASHELL271

	Cooking Level: Expert Home Town: Mundelein, Illinois, USA Living In: Brentwood, Tennessee, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jul. 23, 2007

I've made these crab cakes a couple of times now and they're always a hit! They are easy to make and taste great. I've fried them, but like them better when I bake them. Just spray a little cooking spray and pop them in the oven and they come out just as if you fried them. I also made great appetizers with these by using wonton wrappers in a mini muffin pan and putting the crab cakes in them. Great!!!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

PDOGJAYNES

	Cooking Level: Intermediate Home Town: Yucaipa, California, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 20, 2007

These were so tasty, but hard to keep together. Made small ones as appetizers. Used half real crab and half fake stuff. Fajke crab makes them sweeter and cuts the cost a lot. Will make them again

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MommyChelle


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 13, 2007

I used king crab legs for this recipe. The type mustard you use will affect the taste. I used stoned ground mustard. I also added some red onion. I would let this set for awhile before forming into patties.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

MIALAW

	Cooking Level: Expert Living In: Menomonee Falls, Wisconsin, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jun. 10, 2006

I have been making these crab cake for 4 years. They are amazing. Just be delicate when frying and flipping, as they are all crab meat. I often make the mixture a few hours before upto the point of rolling them into balls. I leave them on a platter in the fridge for up to a couple of hours until I am ready to fry.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

ALISON_A44

	Cooking Level: Intermediate Home Town: South Dennis, Massachusetts, USA Living In: Dracut, Massachusetts, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: May 22, 2006

These are awesome: light, meaty and crispy all at once. I topped these with poached eggs and hollandaise sauce as a variation on eggs benedict. Best... dinner... ever...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jess


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: May 16, 2006

First time I tried to make crab cakes. Turned out great and the kids loved them.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kmmydawn


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 11, 2006

These were very good. I used less oil in the pan however. I used lump blue crab meat. Do not use crab in a can! These things flat out kill!! Great and simple! That's what makes them so good...simple ingredients.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dave


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Feb. 13, 2005

I had never made crabcakes before. I had only had them at restaurants. I followed the recipe and they were declicious! I did however deep fry them not on the stove as directed in the recipe. Thank you for such an easy and wonderful recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MSJ1


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 31, 2005

These crab cakes were yummy...even my 9 year old, who didn't want me to make them, asked for seconds. I used whole wheat pastry flour instead of white flour and it worked great. I also made them earlier in the day and refrigerated them in the ball shape. They held together nicely.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LISALITTLER


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Dec. 24, 2003

I grew up in Maryland and know what real crab cakes taste like - this recipe tasted like the ones Mom used to make. Will definitely make again.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

MWADEW


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Dec. 24, 2003

I have made these a couple of times now. My husband and I love crab cakes. I had no idea they were so easy to make. Thanks for the recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BC1095


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jun. 30, 2003

so easy and tastes great. As we are trying to cut back on fat I prepared these on the George Foreman Grill... no pam, no oil and with the no stick surface these just slide right off! This recipe is truly a keeper.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

PEGNMIL


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: May 28, 2003

This recipe is great! All of my friends and family have loved them. Instead of frying however we bake at 375 for around 25 minutes. The recipe has a great taste that doesnt interfere with the crabmeat. Try them and enjoy!

User Name	Password

Remember me? Forgot password?