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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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 20, 2009
Great! I used two 6 oz cans of lump crab meat, used one sleeve of ritz crackers. It made 6 decent sized cakes. We enjoyed them!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 20, 2009
These are a winner. I upped the crab and cut the crackers, and made the cakes about 30 minutes before cooking so that I could chill them in the refrigerator. I serve them Benedict style, on greens and topped with a poached egg and hollendaise sauce. It's a nice contrast and the egg and sauce help counter the spice.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 19, 2009
I read the reviews, and ignored the bad ones because so many were great. Maybe its because I used canned crab? I even made the recommended modifications by so many reviewers by increasing the crab and decreasing the crackers. My husband and I tasted the first one while the others cooked. They were so bad. Terribly disappointed!!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 17, 2009
Great seasoning if you halve the cayenne, but WAY too much cracker crumbs. I was already into it when I realized how much 8 oz. is. If I'd known, I would have found a different recipe.
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: Yakima, Washington, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 16, 2009
These should have been called "cayenne cracker cakes." I even cut the cayenne way back and it still drowned out the delicate crab flavor and the fun Old Bay flavor. There was also nowhere near enough crab meat. I respectfully suggest finding another crab cake recipe.
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Cooking Level: Intermediate

Home Town: Monroeville, Pennsylvania, USA
Living In: Williston, Vermont, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 16, 2009
I followed other's suggestions and used one sleeve of saltines, doubled the crab and cooked in oil and butter. I also added a little more spice. very good! Remoulade on the side made it even better!
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Cooking Level: Intermediate

Living In: Dothan, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 13, 2009
Great recipe, doesn't need any changes at all! The only thing I did different was that I flash deep fried them in a deep fryer at 360 degrees for a minute and a half instead of cooking them in oil over the stove - success!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 3, 2009
I followed the recipe exactly as instructed and I think they are fantastic!!! There is no reason to tamper with this recipe they were a huge hit with my husband and brother and me!!!! I loved these so much I made them 2 days in a row. The seasonings really gave it an extra kick and i love kick! Love these crab cakes will definitely be making them again in the future. I dont feel the need to ever search for another crab cake recipe again because I think I found the one that takes the gold!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 30, 2009
double the crab, use tha panko instead of bread crumbs, add the butter as others have suggested along with the olive oil, don't add the Bay seasoning (unless you are a major fan), and you will have the MOST AMAZING crab cakes EVER! The aoli sauce of mayo, lemon, garlic, s & P, and a bit of sambol olek was out of this world. These are better than the Metropolitin grill, downtown Seattle, and any cake we've had in Maryland. Easy and delicious! (yes, I had fresh crab)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 23, 2009
So good and so easy!!! Next time I will cut the cayenne cause it was a little spicy for me - but oh so delicious!!! Yum. Yum. Yum.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 15, 2009
I used fresh snow crab and it was delicious. I felt there was a little too much breading so I substituted more crab!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 12, 2009
This recipe is by far one of my fav's on this site. I did follow the modifications listed by Lucky/Sami and it was great also the recipe for aioli sauce (which is now my favorite) is a must for these cakes!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 6, 2009
YUMMY! My first attempt at crab cakes. Used leftover crab from last night's crab legs. Turned out fantastic!
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Cooking Level: Intermediate

Home Town: Eldorado, Illinois, USA
Living In: Palatine, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 4, 2009
Ididn;t even have all the ingredients (Old Bay Seasoning, Buttery crakers, and dry mustard) Instead, I used regular mustard, all purpose seasoning, and saltines, and they still turned out amazing, not dry at all, and the fried green onion gives them an amazing flavor.This is the best crab cake recipe I ever tried, thank you
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