Wowo!! Restaraunt quality crab cakes..really enjoyed, will be making again soon!

These crabcakes were excellent, restaurant quality for sure. I used fresh lump crabmeat, I don't care for canned crabmeat, and really prefer a lumpy crabcake. I took one reviewer's suggestion and popped them in the freezer for 10-15 minutes before frying, which helped to hold them together. This is probably one of my favorite AR finds, thank you so much!!

These crab cakes were awesome!! My son took a bite and asked me if I really made them myself! They have great flavor and texture - definitely a keeper.

Yummy!!!! I DEVOURED these! Never made crab cakes before but they were really easy! Thanks so much!

These are wonderful. I can not wait to make them again with real crab and not canned. Thank you!

These are phenomenal! I love crabcakes but have never made them myself. I wanted to make a sweet simple dinner for my sweetie and I and this was the perfect recipe. He loved them. The only changes I made were, I used a yellow pepper instead of a green, used vacuum sealed fresh lump crab from the seafood section and chopped it up, and I didn't have the old bay seasoning so I used zesty lemon grill seasoning because it had everything in it. I also found I needed more bread crumbs in the mix to hold the cakes together better, used about 3/4 cup. I served them with a sauce of 2 TBLS mayo, sour cream and dijon mustard mixed well with fresh parsely and a splash of white wine and a little white pepper, alongside a salad of baby italian greens with cucumber, mozzarella cheese and balsamic vinaigrette....delish! Thanks for the great recipe...will try appetizer portions at my housewarming party!

Excellent! Used canned crab. Would love to try fresh. Make sure you drain the canned crab well-hard to hold together

This was handsdown 5+ stars worthy. I never had a crab cake before, and i decided to try it out, and it was soooo good. Had wonderful texture and flavor. I used a yellow bell pepper instead of the green, and it was great, i think when i make them again i'll use yellow again or red. Man they were good, and the dijon mustard is definately the awesome secret ingredient that makes it a WOW crabcake. I loved it. Thanks so much Lori!!!

Oh my oh my OH MY!!! These are wonderful!!! I had seasoned bread crumbs, so that is what I used. I whipped together some garlic mayo to serve with these. I can not wait to make them again as is and also use the mixture to stuff fresh mushrooms and also to make stuffed flounder. I will be making this dish often. Thank you for a new favorite recipe!!!!

Hi all...I am the submitter of this recipe. I just want to share a few tips, all veggies should be diced very fine. Before you fold in the crab meat, if the veggie/binding mixture is too loose, add a little more bread crumbs, if it is too dry (which may result in the cakes not sticking together), and a little more mayo. After all the cakes are made, I lightly pat more crumbs on all sides. Yes, I do fry them, but not in that much oil as stated here. I have never broiled them, but I'm sure they are just as good. I hope this helps, and enjoy!

I tried another crab cake recipe and it was awful. This one was really good. I added celery because I like it. I made them small as suggested. I used canned crab meat. Now I'm ready to try fresh crab when I have it from the Oregon Coast. Fresh crab is so yummy by itself why waste it in crab cakes...but if we catch lots I'll try it.

The best crab cakes I've ever made. I followed the recipe to the end but thought the mix would not hold together so I added the leftover yolk plus about 3 tbl heavy cream. That worked well. I also didn't use all that oil. Yum!

Awesome recipe!!!! It was my first time making crab cakes and they came out great. I changed up some things like saute veggies a little in olive oil with some fresh garlic and the key to keeping them together for cooking is chill them for at least an hour or two before cooking them.

These tasted great, but didn't stay together very well.

Such a WONDERFUL recipe! I use lump crab from the seafood counter at my local grocery store, but other than that, no changes and these are DELICIOUS!

This is by far one of the best crab cake recipes I've tried. I make it for all family holidays in bite sized appetizers. I like to use panko breadcrumbs rather than regular for the outside crumbs (I use regular breadcrumbs in the actual crabcake mix). When I make them bite size I also bake them to avoid being in the kitchen for longer than I have to. I spray the baking tin with oil olive and then individually spray each crab cake with a wee bit of olive oil and bake at 375 for about 12 minutes (or until they are slightly golden and heated through). Whatever way you make it though- the results are always the same- delicious!