The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 15, 2008
I made these crab cakes the first time and made a mistake on the recipe. They were awesome! For those who mentioned that they don't taste crabby enought, do what I now do every time. Leave out the crackers all together, drain the crab meat REALLY well (press water out with paper towels if needed) and let the crab meat soak up the seasoning/egg/mayo mixture for about 10 minutes. Then create the patties, coat in bread crumbs and pan fry as directed. For 4 servings you will need to double the ingredients (except for the unnecessary crackers and the bread crumbs for coating). So much better, less doughy and salty too!
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Photo by Miss Amy

Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 10, 2008
I agree with other users that these tasted like crackers and bread crumbs, NOT crab cakes. How can so many people think these taste good? I order crab cakes all the time and these have been by far the worst.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 9, 2008
This is a great recipe I cut it in half. I only had Italian seasoned bread crumbs so I used those instead of ritz crackers. I also used about 1 T. minced onion and bell pepper. I can't wait to make this recipe again.
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Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA
Living In: Diamondhead, Mississippi, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 29, 2008
Not enough crab taste....to much cracker taste! My husband and I order crab cakes at EVERY Restaraunt we go to that serves them...so I consider ourselves to have pretty good taste. I made 6 servings and used 1/2 of the Ritz crackers the recipe calls for and it was still to much "fill" I would suggest adding more crab meat and onions rather than bulk up on the ritz. Overall this recipe was "ok" but I think next time Ill try a different one. However the "Crab Cake Sauce" was really good!
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 29, 2008
The hot pepper and garlic overwhelmed the delicate crab. I tried again using half the pepper and garlic. I used Panko crumbs instead of bread crumbs. Very good base recipe. They held together well while frying. Tune the spices to your liking.
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Cooking Level: Intermediate

Living In: Taunton, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 25, 2008
Hubby loved these! We changed the recipe as others had suggested, and used 2 cans of crabmeat, 2 eggs, 20 crackers, 1/2 tsp Old Bay Seasoning and 1/2 cup bread crumbs.
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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: Oct. 17, 2008
I gave four stars because these were really good. A few things: I put too much salt in them..and I love salt..so i would recommend that you watch out for that. I used the can crab which i liked, but i'll try it with lump crab. I made this with a homemade sauce--thanks for the recipe..i'll make these again soon.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 12, 2008
Pretty good recipe!!! Try it, you won't be disappointed!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 9, 2008
Very good. I made some minor changes based on suggestions in the reviews. I will make these again!
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Cooking Level: Intermediate

Living In: Oshawa, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 8, 2008
These were great. I only made 2 slight changes. 1st I soaked the breadcrumbs in the egg/mayo to soften them up a little. And for the other set of breadcrumbs (the coating), I used Panko. They came out delicious!!
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Cooking Level: Expert

Home Town: Peru, Indiana, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 7, 2008
Also delicious with albacore tuna!
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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: Sep. 22, 2008
I made mini versions of this recipe and served it with a sauce at a wedding reception that I catered and they were the biggest hit on the buffet. The only thing I changed is that we used imitation crab so that everyone could eat them. Everyone raved over the recipe and I've already been asked by a dozen people to make a tray for them.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 18, 2008
I never liked crabcakes before, but decided to try these (I really liked the use of Old Bay seasoning and just about doubled the amount recommended). These are surprisingly easy to make and so very tasty! The aioli sauce is a MUST - it really accentuates the flavor. I've made these with both canned and frozen crab, and I will make next time with live crab - it should be ridiculous!
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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: Sep. 15, 2008
Exellent. I modified the recipe a bit which is why I only gave it 4 stars. I added mayo, mustard, celery and onion. I also added some cornmeal and bread crumbs. Delicious. I made them for my husbands family and they were all gone instantly. Everyone loved them.
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Cooking Level: Intermediate

Home Town: Mount Sinai, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 3, 2008
excellent one of the better crab cake recipes. uses fresh snow crab and deep fried.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 3, 2008
I followed the instructions exactly and it turned out great. Next time I will add a little less of the buttery crackers because it was a little dry for my taste, my husband loved them!
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Cooking Level: Beginning

Home Town: Sarasota, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 24, 2008
Outstanding!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 8, 2008
This recipe was wonderful! A lot of crab cakes have the super fishy taste, but these ones had just the right flavor. I definitely would recommend cutting down on the crackers, as it causes the crab cakes to be very dry and crumble when you are cooking them. I added a couple tablespoons of olive oil to the mix to moisten it more. Also -- make sure you brown them enough, as it really makes the flavor!
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Cooking Level: Beginning

Living In: Elmira, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 5, 2008
Came out a little dry. Granted, I did make a lot of modifications. I broiled instead of fried, and used only one sleeve of ritz crackers for 16 oz lump crabmeat. Doubled all the other ingredients. Left out the breadcrumbs. Probably could have used more mayo.
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Eva

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 30, 2008
I didn't have the Old Bay Seasoning, but these were the most fantastic crab cakes i've ever had. phenomenal. will definately be a familiar recipe at home.
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