Reviewed: Mar. 17, 2008

Changes I made: used two egg whites, reduced fat mayo, 1 sleeve reduced fat ritz crackers, seasoned whole wheat breadcrumbs. I would slightly increase the Old Bay seasoning next time. Baked at 400 degrees, 14 minutes each side, Pam Cooking spray. They taste pretty good for a lower fat version, but I would stick to original recipe for guests.

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dublinireland05

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Mar. 13, 2008

My boyfriend and I have tried making crab cakes before and were extremely unsuccesful so we were hesitant to try these. They turned out FANTASTIC! We made enough for leftovers, but there were none. We baked them as other reviews suggested and also made the lemon aioli. Served on a bed of spring salad mix. Inexpensive and delish! Thanks!

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Kentucky Kate

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Feb. 24, 2008

Very good, used more crab meat less crackers. Added extra bay seasoning

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kulesa76

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Reviewed: Feb. 23, 2008

Great! What I did was to cut the recipe for 1 person (which was still large) then I made these for lunch using imitation crab before making for dinner. Even with the imitation crab it was still really good. So since they passed the test I made them for dinner and the real test a very picky husband! He loved them. I took the advice mostly of Lucy and doubled the crab meat, etc and added 1t of worsteshire sauce, and made Lucy's aioli. My husband said we never have to buy crab cakes again. I agree. Thank you Leslie and Lucy for a great recipe.

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BLMF

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Reviewed: Feb. 18, 2008

I did not prefer this recipe. There was more of a cracker taste than the crab itself. will use less cracker and more crab next time.

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luv2cook

Cooking Level: Expert

Home Town: Mitchell, Indiana, USA

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Reviewed: Feb. 16, 2008

These were really good, which is saying a lot since I don't care for any kind of seafood for the most part. I only made them on the request of my husband, who loved these as well! I suggest using 2 cans of crab and do not add any salt to this. I REALLY doesn't need it.

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JANICEB75

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2008

We LOVED the crab cakes! A little bit of work but well worth it.

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Amy

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2008

Good recipe, although the next time I make it I will add a little bit more salt coz I only added a pinch of salt. I didnt have bread crumbs, so I used crushed saltine crackers, still turned out good. Will make again. Thanks

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bibs

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Chula Vista, California, USA

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Reviewed: Feb. 4, 2008

Great Recipe...Everyone at our party loved them and several people asked for the recipe. I'll make them again and again! Thanks!! :o)

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magster

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Reviewed: Jan. 27, 2008

YUM! I did use 2 cans of crabmeat, and all 8oz of crackers. I thought these were delicious!

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Nicki

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Reviewed: Jan. 24, 2008

Just let me add my five stars. This is really good. If you are using packaged imitation crab meat as I did, I suggest squeezing well to drain and then chopping into smaller bits. Thanks...

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Jon

Cooking Level: Expert

Living In: Flora, Illinois, USA

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Reviewed: Jan. 21, 2008

I wish these tasted as good as they looked. I followed the recipe to a tee and I thought they tasted very "bready". I am going to try a recipe with more crab in it next time.

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craig engelland

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2008

These were tasty though we thought there were just too many crackers in the recipe. It made for a VERY mild crab flavor.

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CHRISTY7795

Cooking Level: Expert

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Reviewed: Jan. 16, 2008

OMG! These are truly the best crab cakes I have ever made and eaten! Thank you!

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Kimberly Pullis

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Reviewed: Jan. 14, 2008

Yummy these are the best. I use one sleeve of Townhouse crackers. Also, I don't use 1/2 a cup of oil. I just put enough oil to cover the bottom of the pan. Otherwise, I followed the recipe as written. I added salt, but it wasn't really needed.

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MONDEEP

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Reviewed: Dec. 30, 2007

WOW! Usually when I try new recipes they turn out to be disappointing. But not this one. Made it exactly like the recipe and I wouldn't change a thing! Thanks for sharing it!

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WICKIE72

Cooking Level: Intermediate

Home Town: Mount Vernon, Illinois, USA

Living In: Waterloo, Illinois, USA

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Reviewed: Dec. 30, 2007

Finally an easy and delicious crab cake recipe! I made the crab cakes for our Italian Christmas Eve Fish dinner and everyone LOVED them. I quadrupled the recipe (used 4 cans of crab meat) and got about 20 crab cakes out of it. I also only used 2 and 2/3 sleeves of Ritz crackers and added fresh chopped parsley for some more flavor. I also breaded the cakes with ground corn flakes instead of the bread crumbs and they came out nice and crunchy! The cakes were great, but the aioli sauce made them the hit! Here is the recipe again: 3/4 c mayo, 3 cloves garlic minced, 2 1/2 tbsp. lemon juice, 3/4 tsp salt, 1/2 tsp. pepper Mix all together and chill. I would reduce the salt to 1/2 tsp though next time since it seemed a bit too salty for my taste.

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Rosanna

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Reviewed: Dec. 29, 2007

This was my first attempt at crab cakes, and I was very pleased with this recipe. I followed some of the suggestions of other reviewers and used less crackers, about 6 ounces. I think next time I will scale back even more on crackers, to let the crab really shine through. I also used less oil than the recipe called for to saute the green onions, and more Old Bay seasoning. That stuff is the bomb. Served the cakes with store bought remoulade sauce, which was yummy. As a side, used the recipe on this site for creamy macaroni and cheese and it was a very memorable comfort food meal.

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pdizzy

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Reviewed: Dec. 12, 2007

These were really tasty! I followed the recipes exactly with the exception of using only 4 oz of crackers (I like less filling) and 1/2 c of bread crumbs. I especially liked the extra kick from the cayenne pepper. Thanks!

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andie001

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

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Reviewed: Dec. 9, 2007

I only had a 16 oz can of phillips crab meat on hand so I had to change up the recipe a bit. I only used 20 crushed butter crackers, and doubled everything else. Instead of bread crumbs I coated the outside of the crab cakes with crushed corn flake crumbs ans when frying i added a little butter to the oil. These crab cakes turned out nice and crispy on the outside and very very good. My guests tonight raved about them and all asked for the recipe. I served the crab cakes with the sauce that lucy (top reviewer) recommended in her review. THe sauce made these crab cakes awesome! Thanks Lucy!

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