Reviewed: Oct. 8, 2009

Thanks Annelizabeth for this "10 stars" recipe. I do not have it anything to say it just " please anyone, make it ". Amazing recipe and the outcome it is just perfect. I second and third everything "Annibeth" said on her review. Crunchy outside and so light inside, oh boy, sooo goood. Thanks, thanks, thanks. I will make it for sure and surely, again, pretty soon. :0)

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Reviewer:

newheart

Cooking Level: Expert

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Reviewed: Jul. 3, 2008

These are amazing! Following the directions precisely, they came out crunchy on the outside and delicate on the inside, like pillows! As a comment in response to the review that said there was too much filler in these... this is not a recipe for classis jumbo lump Chesepeake-style crabcakes. You should only use as much bread as you need to hold this mix together. You CANNOT use a "wonder" style bread either. All that being said...Try these. They are wonderful!

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Reviewer:

Annibeth

Cooking Level: Professional

Living In: New York, New York, USA

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Reviewed: Jan. 5, 2008

Excellent! I made this for Christmas dinner and my family loved it. I used the claw meat and it was very tasty. I actually added a little extra bread because the cakes were falling apart! They did not lose the crab flavor. I will be making this again!

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