The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 20, 2009
Excellent recipe, pulsed crackers(15) with green onion in food processor as per another review, added 440g tub crab claw meat from costco, 2 tbsp mayo, 1 tsp dijon, 1/2 tsp chili pepper paste, 1/4 tsp each of salt and white pepper, 1/2 tsp old bay, tasted, added the egg, formed into bite size, patted with panko crumbs for perfect crispness, cooked as directed. Served at a party with a little aioli on top. Rave reviews. Nice Hor D'oeuvre Rod!
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Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 20, 2009
Mine turned out spicy, but they were good.
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Cooking Level: Beginning

Home Town: Saegertown, Pennsylvania, USA
Living In: Friendsville, Maryland, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 17, 2009
This was a huge disappointment! I love crab cakes, and was thrilled to make these. They were more like cracker cakes than crab cakes. If I decide to attempt these again I will doubt the crab (at least) and still cut down on some of the crackers...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 10, 2009
1st time for me to make crab cakes from scratch. Used recipe as a guide and the cakes turned out delicious. I did have to substitute what was on on hand for some of the ingrediants: Club crackers instead of buttery round Prepared mustard for dry Italian seasoned bread crumbs Real chopped garlic instead of garlic powder
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Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 7, 2009
I loved this recipe! I've made crabcakes before, but never one where you breaded them after mixing (typically the ingredients were all mixed at once). This made all the difference in the world. I served this with some fresh homemade guac, but preferred them alone. Delicious!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Saint Francis, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 2, 2009
My 16 year old is a crab cake fanatic, so I knew that this recipe was a winner when he gave them a big thumbs up. Taste just like restaurant cakes and so much easier than I thought they'd be. Delicious!
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Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA
Living In: Fort Myers, Florida, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 31, 2009
8 oz of crackers is two whole sleeves. I believe it should read two cups? Which would be too much. I didn't read any reviews that noted this discrepancy. This ruined a can of crabmeat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 27, 2009
Yum! I made a few tiny changes. Used frozen imitation crab meat and threw it into the food processor. Also chopped onion in food processor instead of sauteing. And i stretched it with some sticky rice. Didn't cover with crumbs. And i served it with a mayonnaise-lemon sauce (lemon juice and zest with old bay seasoning and cayenne).
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Cooking Level: Intermediate

Home Town: Orange, Connecticut, USA
Living In: Seymour, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 22, 2009
This is a great crab cake recipe. If you truly want to taste the crab this is the recipe to use. I have also used precooked shark instead of crab and it was fabulous.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 22, 2009
I followed Lucky/Sami review practically to the T and my dinner guests were blown away! I did add a pinch of wasabi powder to the aoili and my husband almost licked his plate. I also made these into smaller cakes, so people could use their fingers to eat.. everyone was very impressed how "crabby and not too cake-like" these were.
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Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA
Living In: Norwalk, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
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Reviewed: Oct. 18, 2009
Made a few adjustments and followed Top Reviewer (Lucky/Sami)'s recommendations: 2 6oz. cans crabmeat 2 eggs 1 sleeve of ritz crackers 1/2 tsp. Old Bay seasonings All other ingredients, I kept the same. I did not saute my green onions in oil. Next time I make these, I will not coat the patties in bread crumbs as using one whole sleeve or more of Ritz crackers gives it the coating it needs to be pan fried. These were good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
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Reviewed: Oct. 16, 2009
I followed Top Reviewer (Lucky/Sami)'s recommendations and these were excellent. Had to use more than the 20 crackers he/she suggested though. I also used her recipe for the aioli and it was perfect. The flavor will develop as it rests in the refrigerator, so make sure to make it ahead.
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Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 10, 2009
I used an 8oz can of special crab meat, a 4oz sleeve of Townhouse crackers, 2T mayo and everything else as written to make the perfect crab cakes. The search is over!
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Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA
Living In: Strasburg, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 9, 2009
These were so good. I used fresh crab meat. I also used fresh garlic ( 1 clove) which I cooked with the green onions. I did put them in the fridge for about 2 hours before cooking then shaped into cakes right before cooking. I also used less oil to cook them in. They came out perfect
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Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA
Living In: Providence, Rhode Island, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 8, 2009
I have another crab cake recipe that has some good tips -- first and foremost - use good crab! If you can't find (or don't want to take the time) for fresh crab meat, Phillips brand (black can w/ red writing - I have found it in Costco)-a 16 oz can and use it all! - is the best canned crab. Starkist is awful and will ruin crab cakes. The other secret is to shape the cakes and then put them in the fridge for several hours so they don't fall apart when you cook them - I usually make them in the morning, put them on a wax paper-lined cookie sheet, and refrigerate until I'm ready to cook them that evening. In some of the other reviews, a mixture of oil and butter (the other recipe I have recommends clarified butter, but I'm too lazy) is recommended -- I agree that makes a huge difference! OBTW, my "other" recipe calls for 1 cup of fine (fresh) bread crumbs mixed in to the crab mixture, and 1 cup for coating the cakes (4-5 pieces of bread chopped into fine crumbs in a food processor).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 3, 2009
Wow so good! I made them with imitation crab because my husband is deathly allergic to shellfish. I made the aioli that other users had recommended and it was perfect. I will definitely me making these again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 2, 2009
So, I sit in traffic for 2 hours today to get home (thanks ADOT) and I have a hungry man who went quail hunting (2 birds). I need something to fill his belly and no one wants take out. I have a 6oz crab can in the cupboard (I'm like old Mother Hubbard right now) I make these and guess what?! They are great. I topped with a fried egg (try it you'll like it!) YUM! Thanks for sharing!
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Cooking Level: Expert

Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 2, 2009
Sorry, but these weren't that great. Something was missing in the flavour. Granted I couldn't find the Bay seasoning but did my best to recreate the taste of it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 1, 2009
I used more crab than called, we like our cakes with lots of crab, only other thing I did was second time I made them I ommitted the bread crumbs and used more of the buttery crackers for an outside before frying... both ways were outstanding
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 30, 2009
These crab cakes have a *wonderful* flavor! I really like them a lot, but my husband and I agree that the next time I make them, I should use more crab meat.
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