Reviewed: May 18, 2012

This recipe was awesome! My husband loves crab cakes and for him to say he doesn't even need sauce with them, that's a big deal. I used imitation crab meat, which caused me to use more mayo to keep the patties together. I think next time I'll try the canned crab. Wish I could use fresh crab meat but I live in Japan and our military grocery store doesn't carry it. I'll try to buy some off base one day. Will definitely make again!!!

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Reviewer:

smtalley

Cooking Level: Intermediate

Home Town: Valdosta, Georgia, USA

Reviewed: Apr. 22, 2012

I've made this a couple of times now and it's good every time. Tonight I added a little bit of corn (sautéed first). They tend to fall apart a bit, but taste really good.

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Reviewer:

S&Hmom

Reviewed: Apr. 22, 2012

A little bit different recipe than what I usually make, but I really liked it!! I will use it again. Thanks!

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Reviewer:

marybcurlyq

Cooking Level: Expert

Home Town: Hillsville, Virginia, USA

Living In: Asheville, North Carolina, USA

Reviewed: Apr. 10, 2012

Very good. I didn't recoat in more bread crumbs...and used way less oil. Just used imitation crab.....whole family enjoyed with aioli or a lovely ginger sauce.

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Reviewer:

PATTIMOM2

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: St. Albert, Alberta, Canada

Reviewed: Mar. 31, 2012

these were the first homemade crabcakes we made, and they were great!

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Reviewer:

Peter

Reviewed: Mar. 15, 2012

Followed suggestions of others and these crab-cakes were fantastic. I made the full recipe and there 4 of us plus a toddler for dinner and there was only ONE crab-cake left---these babies are good.

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Reviewer:

MayerMangat

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Reviewed: Mar. 7, 2012

I'm sorry, but I was not a huge fan of these. I followed the recipe and found that they fell apart very easily in the pan and had a strange taste (I am attributing that to the meat - I think next time I will use fresh crab meat). I also tried with flaked krab and found the same thing. My husband is a huge seafood fan and even he noticed a weird taste to them.

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Reviewer:

Crystle S.

Cooking Level: Intermediate

Home Town: Flushing, Michigan, USA

Living In: Minot, North Dakota, USA

Reviewed: Feb. 18, 2012

I had to tweak this quite a bit (and make these twice), but I think I like what I ended up with. I used only 1 tsp. oil to sautee the green onions in, 3 cans crabmeat (otherwise, I wouldn't have ended up with many crab cakes), 2 eggs, 2 Tbl. mayonnaise, 1 tsp. *fresh* garlic, 1/2 tsp. Old Bay, 1/4 tsp salt (canned crab usually has salt in it), 1/2 tsp. pepper, pinch of cayenne (I don't like things spicy), plus I added 1/2 Tbl. olive oil to the mixture to make it more flavorful and moist. I served them with "Mustard Cream Sauce" from this site. Thanks for the recipe!

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Reviewer:

KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Feb. 11, 2012

I followed the recipe almost exactly and these made excellent crab cakes! I served them with tartar sauce (mayo + relish) and a spicy thai mayo, no leftovers!

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