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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new-at-this

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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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Teresa

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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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weeflower

Cooking Level: Beginning

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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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twarborg

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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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Amy O

Cooking Level: Intermediate

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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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BabyYak3Boys

Cooking Level: Intermediate

Home Town: Eldorado, Illinois, USA

Living In: Palatine, Illinois, USA

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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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Natasha

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Reviewed: Aug. 3, 2009

These crab cakes were delicious, very moist on the inside and crisp on the outside. I added a little extra Old Bay and some fresh lemon juice for some added punch. Yummy!

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Jaclyn

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Reviewed: Aug. 2, 2009

I've made these 3 times since finding this site, and I will make them again. Last time, I didn't have enough crackers so I used a combination of crackers and bread crumbs. Delicious. Just really good. I always seem to make too much, but that doesn't ever seem to be a problem.

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Tori

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Reviewed: Jul. 27, 2009

Great recipe! I made it with fresh crab we had left over from a crab boil and they were fantastic. I'm sure we had much more than 1 can's worth of crab (which is what the recipe calls for), but for me the recipe made almost 10 crabcakes - delicious!

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SaraDippel

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Reviewed: Jul. 16, 2009

Love this recipe! It's so yummy and easy to make. I've made this for my boyfriend and he loves it. Although, one time I made an error in the prep that actually worked well so I do ti all the time: I MIXED in the breadcrumbs with the crab mixtrue instead of coating the patties. I like the fact that the coating was not heavily breaded, and the flavor is phenomenal.

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jsams

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Reviewed: Jul. 13, 2009

This recipe was really good and simple to make! I added a 1/4 diced red bell pepper for extra taste and some color. I sauted these with a couple Tbsp. chopped onion(didn't have green onion at the time) and a couple cloves of garlic (instead of the garlic powder) in about 1-2 Tbsp. olive oil. I only had 1/2 sleeve Ritz crackers so I added 1/2 sleeve Saltines and it worked fine(two sleeves seemed too much for me). I also substituted 1 Tbsp.Dijon mustard for the dry mustard and increased the Old Bay and decreased the cayenne pepper for my taste. I do suggest letting the crab cake mixture sit in the fridge for at least 15-20 minutes, they hold up better and are easier to fry. I left out the bread crumb coating and just fried them as is in a mixture of 1 Tbsp. butter and 3 Tbsp. olive oil. The butter added a bit of richness. I really loved how the red bell pepper enhanced the flavor, I highly recommend adding them. I served it with a homemade aioli. These crab cakes rock!

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BakerGirlRocks

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Reviewed: Jul. 13, 2009

Wow these were good! I added some cilantro to them since I had some in the garden, and next time I make them I might add some red pepper for color! I let the crab cakes sit in the fridge for a bit before frying which I think held them together a bit better too. I used the following aioli along side...awesome! 6 tbsp mayo sambal oelok (chili paste) as tolerated 2 tbsp cilantro 1 garlic clove minced 4 tsp lime juice salt and pepper to taste I should mention that I used 8 oz crab meat and about 10 ritz crackers!

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aba7227

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2009

My husband and I thought these were very good. We used imitation krab and panko bread crumbs for the outside. The only problem we had was keeping them from falling apart before they hit the hot oil. Once they started cooking, they were fine, but it some of them almost didn't make it that far. We added a tablespoon or two of flour into the mixture and that seemed to help.

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jbalagia

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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Reviewed: Jul. 9, 2009

I made these for my husband and he said the flavor was good, but there was too much filler and breading on the outside. He prefers more focus on the crab, less on the crackers, bread crumbs, etc.

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Nancy F

Cooking Level: Intermediate

Home Town: Milford, Delaware, USA

Living In: Newark, Delaware, USA

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Reviewed: Jun. 29, 2009

I loved these crab cakes!! I've never made them before and thought they came out great! I used 8 ou of lump crab and would try to use fresh as opposed to can, if you can get it. I also only used about 2/3 of the crackers as I that seemed to be enough. I also did not coat with breadcrumbs as there was no need in my opinion. I used the garlic/mayo dipping sauce mentioned in further down in the reviews. So easy!

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ALISSAKS

Cooking Level: Expert

Home Town: Melrose, Massachusetts, USA

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Reviewed: Jun. 29, 2009

I'd like to give these 5 stars for flavor and 3 stars for texture. I will absolutely use this recipe again because the spices were excellent with the dippin' sauce everyone's talking about. However, there wasn't enough crab and there was way too much cracker filling. I'd double or triple the amount of crab and use perhaps 1/3 to 1/4 of the cracker crumbs. I used a can of Trader Joe's crab and I highly recommend it. It had nice chunks of meat - not stringy stuff like some canned crab brands.

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Jun. 28, 2009

These were very good, and I agree with Kristin that it is so nice to be able to prepare these at home!

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TESS58

Cooking Level: Expert

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Reviewed: Jun. 26, 2009

This is a great recipe. I read some of the other reviews and cut the cayenne pepper some because I can't handle too spicy. I also substituted low-fat crackers to help out with the nutrition facts on this one. They were really great, and my husband couldn't stop saying how great they were. It's nice to be able to make these at home instead of spending fifteen bucks for two at a restaurant. I will definitely be making these again! What a great ending to a great day!

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Kristin

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2009

Excellent recipe. I used fresh crabmeat that I picked myself. I thought the cracker crumbs gave these cakes a wonderful light buttery flavor, and were not a heavy filler like breadcrumbs. Just right to hold the mixture together. These also cooked up very light and golden brown. This will be my go-to crabcake recipe from now on.

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KATCHUN

Cooking Level: Intermediate

Living In: Newark, Delaware, USA

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