The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 24, 2009
Everyone loved these crab cakes and said they tasted like they were at a restaurant! I made them a little too thick, so they took longer to fry. I will make them thinner next time. This one's a keeper. Thanks, Lori!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 15, 2009
I used this dish in a family cookoff, and it turned out wonderfully!!! I just sauteed all of the vegetables first and I added fresh minced garlic and celery. In addition I used crushed ritz cracker in the mixture, and only used the crumbs as a coating. I also made a homemade sauce out of 1c. boiled heavy whipping cream, 1.5 tbs of creole seasoning, hot sauce, melted butter, and 1/2 cup of green onions.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 3, 2009
This is a delicious crab cake recipe. It is now the only one I use. I use fresh crab instead of canned, and I bake mine for about 12 minutes at 375 F.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 17, 2009
They were ok but I feel less veggies would be better. A bit plainer would bring out more of the crab taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 29, 2009
I've paid for crab cakes in restuarants that weren't half as tasty as these. Quite delicious. We used all red peppers and substituted cilantro instead of parsley, largely because of what we had on hand. Thank you for submitting this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 25, 2009
These are sooo good. I'm sure they are perfect the way they are written, but I made a really fun adjustment. I used the red pepper, but instead of green pepper, I shredded half a zucchini with my standing cheese grater and put that in the mix. I think it helped everything stick a little more. Also, don't worry if you don't have some of the things in the recipe. I've made them with and without parsley, hot pepper, green onion, and old bay seasoning. The recipe is very forgiving like that.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 8, 2009
My husband loves crab cakes and I was so excited to make these based upon this recipe's star rating. Make sure you read people's reviews because almost everyone made adjustments before making them which, to me, is basically creating your own recipe not following the one given. All my husband and I could taste was pepper (and they were chopped fine) and the crab flavor was totally lacking (which is probably because it was canned, but hey- wanted to give the real recipe a shot). Don't waste your time- we're still searching for the perfect crab cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 21, 2009
Quite good. I sauteed my veggies, didn't have parsley, forgot the hot sauce (which I will try to remember next time!), used a whole egg, used Old Bay with Lemon and Herb, didn't add the dry mustard or onion powder,added several cloves of garlic (sauteed with veggies), pressed panko bread crumbs on the outside, then cooked on the grill. Served on burger buns. Hubby, daughter,her boyfriend,and I all thought they were very yummy! Will make again!
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 15, 2009
I don't know what went wrong, but these didn't taste very good at all. I used Costco crab and just didn't like the taste of the cakes. My husband said they were pretty good, but I won't be making these again.
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Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA
Living In: Pleasant Grove, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 12, 2009
I made these for my very picky boyfriend whose uncle is a chef. He ate every last morsel. I added a diced up jalapeno for a kick. If you de-seed them, you get just a tiny bit of heat but great crunch!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 3, 2009
I though these were pretty good. I will either use fresh crab or a different kind of canned crab next time as I wasn't to fond of the kind I used. Hubby really like these and wants me to make them all the time now.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: May 30, 2009
Made no changes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 27, 2009
FINALLY FINALLY...why did i wait so long???...wonderful...i used dried parsley coz i didn't have fresh and a whole egg and i broiled them...well this is on our FAVE list...the dud was REALLY IMPRESSED...I LUV THEM!!! THANKS LORI!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 17, 2009
Awesome, a little crumbly, but I used extra crab!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 17, 2009
I think I will be ending my 4 year search for a keeper crab cake recipe. These were the best homemade I've ever had. I made a few small changes - I sauteed the peppers and onion for a minute or 2 in a little bit of butter, I used a whole egg instead of just the white and I broiled them instead of frying. I drizzled about a tablespoon of melted butter over the tops the last 2 minutes of broiling for flavor. Yum.
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Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.53 star rating.
Reviewed: May 3, 2009
All I could taste was peppers and mustard and I DID follow the recipe to the T. I didn't have trouble with them holding together at all; however, I found them to be mushy and lacking in crab flavor. What can you expect from canned crabmeat. There's nothing like lump crab. Used Panko and they browned up nicely (in way too much oil). With all the great reviews, I was expecting something fantastic!
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Cooking Level: Expert

Home Town: Middlesex, New Jersey, USA
Living In: New Egypt, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 21, 2009
This was a real hit with the girls. Everyone wanted the recipe. Made the garlic aioli to go with and it was a great combination.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 12, 2009
I made these to bring to a family dinner; I was a little leary because I only had 12 oz. of fresh crab and 12 oz. of imitation crab- but I chopped the imitation crab in the food processor and used it anyway. I double the recipe and made appetizers. After the test cake any fear that I had of them not coming out was gone!! These are awesome; even at 0700 when I made them. I also baked them at 375 but it took almost 30 minutes to get them lightly browned on both sides. I didn't have dry mustard or onion powder so I omitted them both. This recipe,I'm sure will only get better with all fresh crab!! Very good and very EASY to make. Thanks Lori!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 13, 2009
I am from the east coast and living in the midwest you can not get a decent crab cake to save your life. This recipe is fantastic. Very easy to make. I would recommend to anyone, and I have!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 2, 2009
Yummy!! I made them exactly as called for then chilled the patties for an hour before cooking and had only a slight issue with them crumbling in the pan. The peppers were delicious I may even add more veggies next time. Thanks Lori!
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