The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 3, 2009
Scrumptious! This one's a keeper!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.42 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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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Cooking Level: Expert

Home Town: Ypsilanti, Michigan, USA
Living In: Canton, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 24, 2009
I made this today and really enjoyed the taste. I only made 2 so reduced the ingredients, however, I dont feel that they had enough substance, a little limp. I crushed 10 ritz crackers. Maybe I need more? Panko bread crumbs were a good way to go.
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Cooking Level: Beginning

Home Town: Reno, Nevada, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 23, 2009
I use this recipe all the time, but the amount of crackers called for is way too much. 8 oz is two sleeves. The recipe actually calls for more crackers than it does crab. I start with about two ounces, half a sleeve and keep adding till it looks right. Otherwise, everything else in this recipe and the instuctions are great. I dredge them in flour instead of breadcrumbs, just a personal preference.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 19, 2009
Perfect! The cayenne gives it a little kick. I served with a dill sauce and mushroom risotto and roasted asparagus. My guests loved it!
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Cooking Level: Intermediate

Home Town: Akron, Ohio, USA
Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 14, 2009
Made this for a potluck this year, and these crab cakes were a big hit!! Did not saute the green onions in oil, but mixed it all together along with the egg and crab mixture. Great with garlic mayonaise sauce.
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Cooking Level: Intermediate

Living In: Plano, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 14, 2009
So rich you can't eat more than one!
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Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 10, 2009
Really lovely, we catch our own crabs so always looking for different things to do with them, used fresh dungeness crab meat and cut down on the crackers, also used minced garlic, definately had a kick to them.
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Cooking Level: Expert

Home Town: Blackpool, Lancashire, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 1, 2009
My family loved this recipe. It's delicious!!! Thanks for posting this recipe.
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vi

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 26, 2009
Delish. Followed the advice of others and doubled the crab. Eliminated the crackers and added the flour/bking. powder/sherry combo previously recommended. Refrigerated after combining. Fried in cast iron skillet. They are soft when first placed in skillet, but they do hold together.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 20, 2009
I have to say that the flavor was good, but not great. There were FAR too many crackers. I even used two cans of crab and one pouch (if you see them in the grocery store, get the pouch!!! its jumbo lump and tastes as close to fresh as you'll find). I would make these again, but next time i will half the amount of crackers. Like someone said, these were very good "cracker cakes".
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 15, 2009
I followed the recipe exactly and there was still too much filler. Not sure what I'm looking for but I wanted to taste more of the $15 worth of crab that I used to make 7 cakes. ouch.
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Cooking Level: Expert

Home Town: Stockton, California, USA
Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 13, 2009
Added lots of old bay seasoning, might have been too much. Didn't use mustard, and combined it with some fake crab meat.
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Cooking Level: Intermediate

Living In: Chatham, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 13, 2009
Wow! My husband was so impressed - they were far better than most we've had in restaurants. I did follow the advice of others and added a 2nd can of crab. I used one can of shredded crab and one of lump crab. I also accidentally used about half the amount of cracker crumbs - and I was happy with the results.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 4, 2009
These were a hit!! I used sweet onion (sauteed w/heaping tsp lobster boullion) and minced garlic (I also used 8oz imitation crab as we're on a budget- didn't have real crab on hand.) - and I sprayed with a bit of olive oil, baked at 425 for approx 7 min on one side, flipped for another 7-8 until golden. I will make again!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 14, 2008
I made these for a family party & it got RAVE reviews!!! Everyone LOVED them! I used some of the changes suggested by others such as using 2 cans of crabmeat, 2 eggs, 1 tbsp dijon mustard, 1/2 tsp Old Bay Seasoning, & didn't saute the onions. I added 1/2 tsp. salt, & 1/4 tsp. pepper to the mix. I served them with chilled homemade aioli: 3/4 c. mayo, 3 cloves minced garlic, 2 1/2 tbsp. lemon juice, 3/4 tsp. salt, & 1/2 tsp pepper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 1, 2008
My first attempt at crab cakes and for not working much w/ seafood these were good. I think I will try fresh crab next time. Something wasn't quite right though, I couldn't figure out what 8 oz. of crushed crakers would be maybe that's where I went wrong?? Too cakey? Not sure, I'll work with this recipe to get it right.
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Cooking Level: Intermediate

Living In: South Glastonbury, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 25, 2008
This is the best crab cake recipe. I love it and so does everyone who eats them. I use panko bread crumbs on the outside and it makes a BIG difference in how crispy they get. SO GOOD. If crab wasn't so expensive I would make them all the time!
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Cooking Level: Intermediate

Home Town: Wildwood, Florida, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 24, 2008
First time making any crab cake. My sweetie loved them and I think for me next time I have to halve the cayenne pepper. Thanks for an easy, delicious treat!
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Home Town: Detroit, Michigan, USA

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