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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 25, 2008
Wowo!! Restaraunt quality crab cakes..really enjoyed, will be making again soon!
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WheatenLover
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 22, 2008
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!!
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maddysmom
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Cooking Level: Intermediate
Home Town: Pleasant Prairie, Wisconsin, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 3, 2008
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.
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katipa
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 4, 2008
Yummy!!!! I DEVOURED these! Never made crab cakes before but they were really easy! Thanks so much!
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Kristin
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Cooking Level: Intermediate
Home Town: Ebensburg, Pennsylvania, USA
Living In: Pittsburgh, Pennsylvania, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Photo by Cheesecakemama
Reviewed: May 13, 2008
These are wonderful. I can not wait to make them again with real crab and not canned. Thank you!
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Cheesecakemama
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Cooking Level: Intermediate
Home Town: Chillicothe, Ohio, USA
Living In: Fort Wayne, Indiana, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 20, 2008
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!
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3 users found this review helpful

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JessicaH1120
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 10, 2008
Excellent! Used canned crab. Would love to try fresh. Make sure you drain the canned crab well-hard to hold together
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jane
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Photo by wifeyluvs2cook
Reviewed: Apr. 3, 2008
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!!!
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wifeyluvs2cook
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Cooking Level: Expert
Living In: Fresno, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 2, 2008
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!!!!
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Lorie
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 2, 2008
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!
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5 users found this review helpful

Reviewer:

SLJ6
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Cooking Level: Expert
Home Town: Florham Park, New Jersey, USA
Living In: Roxbury Township, New Jersey, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 27, 2008
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.
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cocoakay
Home Town: Woodburn, Oregon, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 2, 2008
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!
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LIGHTENING1
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 26, 2008
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.
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jilly
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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 18, 2008
These tasted great, but didn't stay together very well.
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Reviewer:

2much2do
Cooking Level: Intermediate
Home Town: Sandy, Utah, USA
Living In: West Jordan, Utah, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 30, 2007
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!
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DVLWINGS
Cooking Level: Expert
Home Town: Somerset, New Jersey, USA
Living In: Hillsborough, New Jersey, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 20, 2007
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!
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Reviewer:

Jamieson
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 9, 2007