The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 16, 2008
OMG! These are truly the best crab cakes I have ever made and eaten! Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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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Cooking Level: Intermediate

Home Town: Mount Vernon, Illinois, USA
Living In: Waterloo, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
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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Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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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Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 9, 2007
After four crab seasons of searchin for the perfect crab cakes I think we have a winner! Wow! these can be a meal all in themselves. Sooo good. The aioli recipe given by the first reviewer on the main recipe page really puts this recipe over the top. This isn't my recipe but I'll repeat to save you time in looking for it. 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. Try it you'll love it :)
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Cooking Level: Intermediate

Home Town: Kearns, Utah, USA
Living In: Hoquiam, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 24, 2007
Easy, great taste, and you can bake instead of fry to free up your hands if you are entertaining (see another review's tips on the baking)! The green onion was too strong for me, but otherwise these were great and made me look good!
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Cooking Level: Intermediate

Home Town: Cypress, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 22, 2007
Delicious! Thank you so much for this recipe. We did not have green onions on hand but we love red onions so used them. Nonetheless, they were great. I just added the crackers until the were a perfect molding consistency, don't know how much. That would be my advice. 8oz seemed like alot. Thanks again!
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Cooking Level: Expert

Living In: Shelby, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 19, 2007
I just made these, and they sure are tasty! Just two things. First, I would *greatly* reduce the amount of ritz crackers added to this. If you doubled her recipe, you'd have to add one WHOLE BOX of ritz crackers. I just made the recipe with triple the ingredients except for the 8oz (Two sleeves!)of Ritz crackers, and I still think it's too much. I found it hard to mold them into patties that wouldn't fall apart, so I fried half of them, and baked the other half in a muffin pan like another poster mentioned. I made them too big in the muffin tin, so they're more like crab muffins. I liked the taste of them better when they were fried.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 5, 2007
I used lump crab when I did these. Not enough crab in them for our tastes. The flavor was fantastic tho! Next time I will double the crab. I paired this with some cole slaw & corn on the cob. Very yummy!
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Cooking Level: Intermediate

Home Town: San Jose, California, USA
Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 3, 2007
awesome!!!!!!!!!!!
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Cooking Level: Intermediate

Living In: Lancaster, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 2, 2007
The VERY best I've made EVER! Thank you!
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Cooking Level: Expert

Home Town: Rockville, Maryland, USA
Living In: Danville, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 31, 2007
So simple and taste pretty good. I used low fat crackers and fat free mayo. Next time I will def add more crab.
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Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 24, 2007
this is one of my favorite recipes in my recipe box on allrecipes. These were so awesome!! I made it just like it was written, except I forgot to buy green onions so I had to use yellow onions. But still, totally awesome. Will definately be making these for years to come.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 14, 2007
These were the best crab cakes I have ever made! I had to used saltine crackers instead of the buttery crackers because thats just what I had. They browned up beautifully and tasted great!
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Cooking Level: Expert

Home Town: Olean, New York, USA
Living In: Pueblo West, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 12, 2007
These are turning into one of our favorites! I've made them a number of times and have done some tweaking to the recipe. I use just one sleeve of reduced-fat Town House crackers, and I combine them with the green onions, black pepper, and some garlic powder in the food processor. I use two 6-ounce cans of crabmeat, and one tablespoon of Dijon mustard instead of the dry mustard. Also, I use reduced-fat mayo, and I always put in double the cayenne, as well as fresh pressed garlic instead of the garlic powder. I then coat them with cornmeal and bake them in a 350 oven for 20 minutes, or until they're warmed through - a lower-fat alternative to frying. Thanks for sharing!
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Cooking Level: Intermediate

Living In: Middleton, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 10, 2007
I love these crab cakes. I like to have them in the morning with toast. They are also a great appetizer or a great main dish. My boyfriend and 2 year old also love them. No changes needed for this recipe. It is perfect just the way it is written.
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Cooking Level: Expert

Living In: Marietta, Georgia, USA

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