The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 29, 2009
I find that when I broil them they get too dry. Baking them on 350 until golden brown is perfect!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 11, 2009
These are very good. I cut the mayo in half and added an egg instead, they stayed together well. For the crab meat, I used all fresh crab- 1/2 lb lump crabmeat and 1/2 lb claw meat. Great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 2, 2009
Excellent recipe! I used stone ground crackers instead of saltines and had to increase the quantity a little but since we don't like our food very salty these came out perfect. I served them was a tomato bisque also found on this site and they were perfect on the first cold snowy day in Colorado.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 22, 2009
Absolutely wonderful! I chopped the onion and celery very finely and cut the mayo in half as suggested. My husband thought they were perfect. They could have been a little more moist for me (I will try sauteing in butter and/or adding eggs next time), but are still some of the best crab cakes I've ever had...and I'm VERY picky about my crab cakes. I was surprised that such simple ingredients (esp the saltines) worked so well. No mealy or grainy taste. On top of it, they're better than and at least half the price of what we would have paid in a restaurant! I will DEFINITELY make again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 8, 2009
Fantastic! I substituted half the mayo for 2 eggs as suggested. I was at a friend's house when I made them and had no Old Bay Seasoning on hand so I improvised with as many as the spices used in Old Bay as I could (minus the cadmium, celery salt & ginger). My friend was out of bread crumbs so I just used the saltines. I added a tiny amount of Miracle Whip to cut the saltines and I lightly sauteed in butter-WONDERFUL!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 14, 2009
Tried this recipe which I found to be a bit bland and soggy. Depending on your taste for more zest - you may like to substitute dijon mustard. Also, I ALWAYS use panko crumbs now as they are so much lighter and crispier (found in the Asian food section at the market). Bought fresh crab from the store and made the following adjustments on the next round. I also added a bit of lemon juice, soy sauce, and hot sauce for flavor. Mix all of the wet ingredients together first then carefully mix in crab so that it doesn't break into small pieces. Excellent!
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Cooking Level: Expert

Home Town: Hermitage, Pennsylvania, USA
Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 7, 2009
We are very picky when it comes to our crab and these are perfect! Chill mixture and use ice cream scoop, cookie scoop or 1/4 cup measure to form a perfect cake! I used buttery crackers instead of saltines - definitely more flavor. Used only half cup of mayo but added an egg. I get a dozen 1/4 cup cakes from 1 lb of premium lump crab meat. Great for entertaining ~ $1 crab cakes but they taste like a million...you can make them earlier in the day and then just pop them in the oven when you're ready!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 24, 2009
We made these just as the recipe states and they turned out wonderful! We prepped/shaped them earlier in the day since we had a very busy evening and then broiled them for a quick dinner. So delicious! Next time I'll add more Old Bay because that's what we like.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
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Reviewed: Jul. 9, 2009
AFTER READING ALL THE REVIEWS: I tried this several recommended ways, and this seems to be the key to a happy crowd for us.. 1) changing mayo amount to 1/2C or it turns out to be very greasy to us. 2) add chopped green onion and red pepper (eyeball amount) esp since most our friends aren't onion fans 3) add 1/8C parsley 4) 1.5t Old Bay Seasoning, and lastly I followed the advice of putting a dash of Worcestershire's and lemon juice. What a hit this was. If you use the broiler instead of frying on med-high ...please check them often as they should not dark in color as some have shown but a golden brown.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 4, 2009
My family loves this recipe! I followed it exactly, and the crab cakes turned out perfectly!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 15, 2009
Bottom line: This is a bullet proof recipe, simple and elegant. We used fresh crab meat from Crisfield MD, the alleged crab capital of the universe. Can be modified in different ways for different tastes, but basically, it's the best we've tasted.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 8, 2009
I love crab cakes. I made these last night and had to put them into the freezer to stop eating them. I love this recipe.I added old bay and a dsah of cayenne! This is a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 14, 2009
ABSOLUTELY AMAZING! I made these last night - but I didnt have real lump crab. I had to use the imitation crab, because I just couldnt wait to try this. I know that for purists that might be a mortal sin, but it turned out FANTASTIC. My guy said "it's the best thing I have ever eaten in my life" Now I have to go out and get the real lump crab - which will probably curl his hair :) and get me flowers :) Thanks!
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Home Town: Bridgeport, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 15, 2009
Followed the recipe and they are awesome!! Have eaten them over and over. Will serve to company. For the saltine crackers I used whole wheat. 4 cans of jumbo lump crab meat make a pound of crab meat. Made 7 LARGE cakes. Does not need sauce but would be nice for company. Sprayed them with pam and flipped at 10 minutes broiled an additional 5 minutes on a middle rack. I don't like them as dark as in the picture.
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rez

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 10, 2009
Yummy! I used this recipe combined with the one on the side of a 1 lb can of crab. So I ended up using 1 cup of breadcrumbs,1 whole egg and one egg white.I used the lite Mayo as well. Old Bay is not available where I am so I used another brand of seafood seasoning then added a little salt,onion powder,parsley and some black pepper.I baked them at 375 for about 30 minutes,flipping them after the first 20 mins. Mine didn't break apart at all and I ended up with 9 medium cakes.But very nice and full of flavour especially after they sat for a while and soaked up the flavours. I also made a sauce of mayonnaise,dijon mustard,hot sauce,worcestershire sauce and seafood seasoning which complemented the cakes so well.
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Home Town: Bridgetown, Saint Michael, Barbados

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 5, 2009
Great flavor. I followed the recipe exactly, and had difficultly with the first flip of the cakes (as they were falling apart and sticking to the spatula). After removing from the oven when done, I let them stand for a few minutes and then hads no difficulty removing patties. Served them over pasta with a bit of parmesean, basil, olive oil, and crushed pepper--fiance loved it. I will most certainly make them again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 4, 2009
YUMYUMYUMYUMYUM!!!!!!!!!!!!!!!!!! crab cake HEAVEN!!!!! yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 30, 2008
I love, love, love this recipe! Due to allergies, I have to use imitation carbmeat & this has been the only recipe that adapts well to the change. My kids LOVE "the crabbie patties"!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 29, 2008
I used this recipe for making crab cakes for the first time. I use less mayo (probably half as much), a little mustard, and substitute breadcrumbs for the saltines. I also saute the onion and celery in a bit of butter (don't like biting into crunchy veggies crab cake). If you have time, definitely let the shaped cakes settle in the refrigerator for some time. It helps to keep the cakes together, especially if you are using less mayo. This is very good and the only way I make crab cakes. I do broil on low instead of high because I noticed the first time that the tops of cakes started to burn before they were heated throughout.
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Cooking Level: Intermediate

Home Town: Laurel, Maryland, USA
Living In: Ellicott City, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 16, 2008
My wife and I have used this recipe many times. I add more Old Bay Seasoning than the recipe calls for. It is one of our favorite dishes.
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Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA
Living In: Mcmurray, Pennsylvania, USA

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