Reviewed: Aug. 8, 2002

I live in Maryland and would have to say these were pretty average. They were much too bready and salty.

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7 users found this review helpful

Reviewer:

BEBECHICKLET

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Reviewed: Mar. 17, 2002

This one's a keeper. Really easy, taste great.

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5 users found this review helpful

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08234

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Reviewed: Feb. 25, 2002

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.

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19 users found this review helpful

Reviewer:

ALISON_A44

Cooking Level: Intermediate

Home Town: South Dennis, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Feb. 7, 2002

a little on the greasey side....

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GBARSCH

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Reviewed: Oct. 20, 2001

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.

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Reviewer:

MWADEW

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Reviewed: Aug. 23, 2001

Absolutely delicious! Mixture was not "soppy" like other recipes I've made and held together nicely during cooking. Since I don't eat fried food, but love crab cakes, I sprayed mine with a little Pam and broiled them. I fried my husband's and he loved them. Thanks for sharing this recipe.

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2 users found this review helpful

Reviewer:

JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: Oct. 30, 2000

I was surprised this is a really easy and good recipe. When I made the batter it was watery so I added an extra 2 tbls of biscut mix, then it was much better. My husband loved them!!!

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8 users found this review helpful