Reviewed: Jul. 21, 2008

My husband loved these, but I wasn't so crazy about them. It turned out too salty for me.

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princessinthekitchen

Cooking Level: Expert

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Reviewed: Jul. 16, 2008

I hope that it was just me, but I didn't care for these. My husband liked them though. I used a 15 oz can of crab, so I tripled the rest of the ingredients except the Old Bay. I think I made the cakes too big, but otherwise did everything else right. I fried them in some oil with butter, but I just couldn't get past the texture, probably due to the size. I only made them for my hubby's birthday, but I don't know if I'll do them again...but that is because of my own tastes!

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WILDWOMAN71

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 13, 2008

These turned out very good, especially following the aioli recipe given in the reviews. (Don't use Miracle Whip for that, though--make sure it's mayonnaise.) I also took some of the advice given and added two cans of crabmeat instead of just one, which turned out well. I wish we could get fresh crabmeat here, though, as the flavor was a little "fishy" for my tastes with the canned stuff. Overall, very good and simple!

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pandaface

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Jul. 13, 2008

These were fantastic! To make them more flavorful without adding salt (we eat low-sodium), I used 2x the crab meat and green onions, nixed the salt and pepper, and a little extra Old Bay. Savory and delish! Also, after sauteeing the green onions I just dumped everything together in the food processor. It made very smooth cakes that held together well because there were no lumps, so nothing fell apart in the pan. We're definitely making these again!

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Megan L

Cooking Level: Intermediate

Home Town: Watkins Glen, New York, USA

Living In: Ithaca, New York, USA

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Reviewed: Jul. 7, 2008

I mostly followed this recipe. I forgot and mixed in the bread crumbs, but I had some seasoned stuffing mix that I crushed and added to the outside before frying. It was scrum-deli-icious!!! 11/17/08 - Just made this again and again I mostly followed the recipe. Still 5 stars!

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brandysue

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Reviewed: Jun. 25, 2008

Rob really likes these, more than me

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Rese

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Reviewed: Jun. 24, 2008

I think these crab cakes are wonderful!! I did change it a bit, and used only half or so of the amount of crackers suggested. I tried both versions of reviewers with/without bread crumbs. For my personal taste I found I like the bread crumb coating better. I also added less cayenne, because I did think it over powered the crab flavor. They fried up beautifully and reminded me of these crab cakes I had down in NC at the Annual Seafood Festival. Give this recipe a try!!

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BiscutGirl

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

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Reviewed: Jun. 16, 2008

These were good and very filling! I bought jumbo lump canned crab. It's more expensive, but results in a great dish.

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blueelectrc

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2008

My fiance thought they were ok, but I didn't. Won't be making this one again.

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SILVERBULLETSARA

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Reviewed: May 20, 2008

I love these crab cakes! I double up on the crab and use two cans and this makes them extra tasty. Also, I am sure to buy the highest quality canned crab I can. I tried adding extra old bay one time but we found it too spicy. These are so easy to make and taste so good!

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Megan

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: May 19, 2008

Good cakes. Make sure to ad frying oil sparingly! Otherwise, tasty. Would make again.

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AngeCS29

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: May 17, 2008

OK hands down the BEST crab cakes I've ever had where of course in Maryland. But these are so outrageously good they come a close second and so quick and easy to make!

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debbie

Cooking Level: Intermediate

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Reviewed: May 14, 2008

Very good. We left out the bread crumbs as other suggested. There needed to be a little more crab flavor in our opinion. Still a very good recipe. Now we need to find a good crab cake sauce.

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Rvrwader

Home Town: Hartland, Michigan, USA

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Reviewed: May 11, 2008

I multiplied the recipe x 3 for a Mother's Day dinner. And baked in the oven. very disappointed. very dry.

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JEANNE ROBERTS

Cooking Level: Intermediate

Living In: Fallston, Maryland, USA

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Reviewed: May 3, 2008

I CHANGED A FEW THINGS AS SOME OF THE OTHER SUGESTIONS SAID THEY DID, AND THEY TURNED OUT PRETTY GOOD, I LIKE THEM, MY HUSBAND SAID THEY WERE OK. I LIKE TO COOK DIFFERENT THINGS, I WILL COOK THEM AGAIN SOME DAY. THANKS

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julie

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Reviewed: Apr. 30, 2008

I volunteered to bring appetizers for a gallery night/art viewing event. These were a huge hit served with homemade aioli.

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DEZIREE

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 17, 2008

I made these as a side dish with steak. They were GREAT! I followed recipe exactly as shown. I will definitely be making these again. The company loved them as well and already asked for the recipe! My toddler loved them too =) Thanks!

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cupcakesandcheesecakes

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Patterson, New York, USA

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Reviewed: Apr. 15, 2008

Pretty good recipe-My mixture was a little dry, added a little more mayo. Next time will not add cayenne pepper, took away from the sweet taste of the crab-the Old Bay and garlic are enough seasoning. Also, will not roll in bread crumbs-mine were a bit "dusty", prefer the way I'm used to-without bread crumb coating. Husband loved them, will definitely make again!

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DRFISH

Cooking Level: Expert

Living In: Danville, Indiana, USA

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Reviewed: Apr. 9, 2008

My husband doesn't like crab cakes and he loved these. They are very filling. Easy to make, followed the directions to a T. Made Remoulade sauce a la New Orleans from this site also and it was a great sauce for these.

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Cinbin

Cooking Level: Expert

Home Town: Ironwood, Michigan, USA

Living In: Kalkaska, Michigan, USA

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Reviewed: Apr. 8, 2008

This recipe was excellent! I do recommend alittle more Old Bay, however. In addition, I thought the 8 oz. of crackers a bit too much. I only used 5 oz', and it was plenty. Other than that, these crab cakes are some of the best I have ever had, and I know my crab cakes.

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