This is a great recipe! Like others, I added a few of my own ideas. I added a little cajun seasoning & cayenne, and I increased the amount of mustard. I sauteed in a very small amount of olive oil, then I put them on a broiled portabello mushroom, sprinkled with a little parmesan, and my husband went through the roof.

These were excellent. I think I followed the recipe almost exactly except that I probably used fewer crackers than the recipe asked for because I didn't want to open another sleeve. They still turned out great! I will definitely be making these again.

This is just okay. I prefer to use 1-2 tablespoons of soft breadcrumb, much less may and one egg to bind it together. I do not like the onion. Also, you should shop for fresh not canned meat, preferebly lump blue crab.

I thought I had a good crabcake recipe, with not much but saltines, egg, and some spices mixed with the crab meat then fried. But this recipe is much better, IMHO. I had to substitute Club Crackers for Saltines, which made the dish a little sweeter than I would have liked. I think with saltines it will be great. And next time I might add just a bit more mayo, since I love it so much. And after that, i might mix in some some melted butter with the crab, because it's, well, butter. I used Phillip's Backfin, in the can. I may have set the pan too close to the broiler, since they started to overbrown at about 6 minutes. So keep an eye on them while broiling. This is a definite keeper!

Amazing crab cakes! My husband is a huge seafood lover and he loved these. He said that they were the best he has ever had - at home or at a restaurant. My husband claims he added a bit more brown mustard to give it a bit more spicy taste, but he loved it just as much. We will be making this again!

I am from New Orleans and this is not the sort of recipe that I am used to with sea food, but I had about two cups of left over crab meat and thought I would try it. I was blown away. The crab flavor is not lost in overpowering spices. With the addition of an egg, per some of the reviews, what we had was a firm, tender, succulent delicay. My teenaged kids went nuts over them. Next time, it wont be to use up left overs that I make these. Fit for company, for sure.

The cooking time under the broiler was way too long. I set my timer for the first side and about halfway through they were already black. The flavor under the burnt outer layer was ok, but nothing exciting.

Excellent flavor but I had a problem with them falling apart when flipping them. Someone suggested that I fry them 1st then bake

Yummy. The tip about using a 1/4 cup measuring cup to form the patties is very helpful. I also used 2 eggs and 1/2 cup mayo and refridgerated the patties for 1 hour. Cooked them on a pancake griddle and topped with some mango salsa and they were gobbled up.

This was amazing! It tasted just like the real thing. Mine came out just a tad burned, so I'll broil a little less next time.

I followed the recipe exactly, I even used $12 lb Maryland crab!--but it did not turn out. The cakes fell apart and, even after baking, did not stay together. I'm really not sure why... I followed the directions exactly. They still tasted pretty good though.

I made these for Valentines day and they were a huge hit with my very picky husband. I cute the mayo in 1/2 and used one egg. They held together great and tasted awesome!

I followed the advice of other reviews and reduced the mayo to 1/2 cup and then added an egg. They came out really dry and really bland. I even added cayenne pepper,lemon zest and green onions. I think I prefer my crab cakes pan fried and dredged in bread crumbs instead. It seemed like a waste of crab for me.

My husband is from MD and I make these every few months. They are delicious. You have to be careful when turning them b/c mine have had a tendancy to break apart. Using two spatulas to turn has helped and also allowing them to get pretty crispy before turning them. Enjoy! Thanks for the recipe, Laura

Wonderful!!! I have tried several recipes trying to please my husband who has wonderful memories of Maryland crab cakes. This finally did it!!! As others, I cut mayo in half and added 2 eggs plus 1/4 cup red pepper. Thanks for the recipe!!! Note: These are very nice accompanied by "Crab Cake Sauce" also available on allrecipes.com, submitted by Joan.