Reviewed: May 18, 2009

My family and I loved this recipe. I also opted for minced white onion instead of green. I got a little carried away with the cayenne but it was terrific. I made in on my GF grill with some homemade tartar sauce and served these cakes with mashed yukon golds and green peas. A nice simple, yet yum, meal!

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Robyn Cotter

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Reviewed: May 9, 2009

excellent recipe..I did alter it a bit. Did not saute the green onions and I didn't coat the crab cakes w/bread crumbs. It as absolutely delicious..would and have done this before.

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Quin

Cooking Level: Intermediate

Living In: Jersey City, New Jersey, USA

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Reviewed: May 9, 2009

I use 16 oz can lump crab & half of 1 sleeve cracker crumbs. be sure 2 mix everything up first, except the crabmeat. add the chunks of crab last by gently folding them in.

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linneakron

Cooking Level: Expert

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Reviewed: Apr. 25, 2009

I did not care for this recipe.

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cab

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Reviewed: Apr. 21, 2009

This recipe is definetly great. I added another can of crab because more is better :) i also needed to add a bit more mayo and i use panko breadcrumbs. someone posted a recipe for a great aioli below with mayo, garlic, and lemon juice. it was excellent with the crab cakes! i omitted the cayenne pepper because i am sensitive to spicy food. i also used 25 ritz crackers..almost a whole sleeve. i never sauted the green onions either, i just put them in raw..just as good.

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urdonesrh

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Reviewed: Apr. 13, 2009

I've made this several times, following the recipe exactly. My husband and I can't get enough of these. My neighbor has been hounding me for the recipe and my mother in law(!!!) has absolutely loved them. Thank you for this amazingly tasty recipe.

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Marisa

Cooking Level: Intermediate

Home Town: Wharton, Texas, USA

Living In: Hockley, Texas, USA

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Reviewed: Apr. 5, 2009

WOW! These are superb! I agree with others that the crakers make them taste so good with the crab. I made the "basic beurre blanc" to go with these and they were heaven!! I only added a tad more Old Bay & used yellow onions instead of green but other than that follwed the recipe! DELICIOUS! **update*** made these again for the 2nd time, they are fool proof and very quick & easy to make, I pattied these up larger then before used a can of backfin meat, a can of special, and a tin can of crabmeat (by the tuna)....still tasted great!

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yummy1980

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Reviewed: Mar. 31, 2009

DELICIOUS!!! A BIG hit for everyone!!! These will be made again and again at my home! Thanks!

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Buffy

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Reviewed: Mar. 30, 2009

Incredible!!! This is the best tasting recipe yet!!!

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MARIANAO

Cooking Level: Expert

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Reviewed: Mar. 28, 2009

These were very very good!! I added 1/4 c. red pepper for color, 1 T. lemon juice, 1/2 t. lemon pepper and 1 more T. mayonnaise. I also used corn flake crumbs instead of bread crumbs. VERY good!

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KIMBERLY.LILLESTOL

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Reviewed: Mar. 25, 2009

These were very good. Didn't change a thing!

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Mommyof2

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2009

very good. A little too spicy for my kids but I really enjoyed them. Next time, a little less cayenne for them.

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GiGi

Cooking Level: Expert

Home Town: Canton, Massachusetts, USA

Living In: Randolph, Massachusetts, USA

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Reviewed: Mar. 17, 2009

Fantastic! Followed advice of Lucky/Sami. We used two cans of Jumbo Lump Crab.

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smastra

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Reviewed: Mar. 16, 2009

We had a party at our house ans served these as the apps. Everyone loved them so much!! Thank you for such an easy and delicious recipe! I will for sure be making again!!!

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marie78

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Reviewed: Mar. 13, 2009

awesome...everyone loved them!

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Christina

Cooking Level: Intermediate

Living In: Fraser, Michigan, USA

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Reviewed: Mar. 11, 2009

I totally agree with the other reviewers. This is a great basic crab cake recipe with great flavor EXCEPT it calls for WAY too many crackers. I made them several times before reading the reviews and couldn't figure out what I was doing wrong. Now I do what others suggested -- twice the crab and half the crackers.

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boulderchick

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Reviewed: Mar. 9, 2009

Very good; I used 2 cans of crab, 2 eggs, and only 20 crackers total. I didn't bother coating the crab cakes in breadcrumbs, and fried them in a mix of olive oil and butter. They browned beautifully, and tasted great with just a squeeze of lemon juice. Next time I make them (and there will be a next time!), I'll serve them with a sauce too.

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SilverNBlack

Cooking Level: Expert

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Reviewed: Mar. 3, 2009

Scrumptious! This one's a keeper!

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bekah

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

I wish I had read some reviews before making these. With 8oz (2 sleeves) of ritz crackers - way too many crackers. My wife described these as tasting like "already chewed crackers fried". They probably would have been ok with half the crackers, but honestly I would have done just as well or better with the recipe on the Old Bay box or even the one on the crab package.

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Jon

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Reviewed: Feb. 26, 2009

Like most people, I modified the recipe liberally. That said, my result turned out FANTASTIC, and I owe it all to this recipe for getting me started on the right track. The green onions really set this recipe above the other crab cakes.

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Brian

Cooking Level: Expert

Home Town: Ypsilanti, Michigan, USA

Living In: Canton, Michigan, USA

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