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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KMarie

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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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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Jen

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Saint Francis, Wisconsin, USA

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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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JudieAnne

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: Fort Myers, Florida, USA

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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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EMERALDMIST

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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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MGA0306

Cooking Level: Intermediate

Home Town: Orange, Connecticut, USA

Living In: Seymour, Connecticut, USA

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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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joni470

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Reviewed: Oct. 22, 2009

Followed all of Lucky/Sami's adjustments and came out with the most incredible crab cakes. My dinner party guests went crazy for them. I also made that aoli sauce and added a couple pinches of wasabi powder - husband almost licked the bowl clean... put it on his steak that night, too. Thanks for a great recipe!

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CLS1220

Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA

Living In: Norwalk, Connecticut, USA

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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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Melissa

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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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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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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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PuffinEllis

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

Living In: Strasburg, Pennsylvania, USA

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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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karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

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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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elliottsmom

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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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CAMPBLSOUPGRL

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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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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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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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Debbie-K

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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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shortiety

Cooking Level: Expert

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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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Heather

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Reviewed: Sep. 27, 2009

This is the second time I made these. This time, I used 1 can of crab and 1 can of tiny shrimp. I added more crackers, but kept to the rest of the recipe. They turned out great!

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LaurieV

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Reviewed: Sep. 27, 2009

I followed the recipe exactly and it was really good. I may add fewer cracker next time just because I think it could have been a little less dry but overall it's a winner.

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