My Crab Cakes Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Nov. 9, 2013
I was surprised that canned crab could taste so good. I used one 6 oz can lump and a 6 oz of white. I left the white crab meat in chunks. I used a little less than half of the crackers. The panko adds a nice crunch. Good recipe!
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Cooking Level: Expert

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Reviewed: Nov. 9, 2013
best recipe ever
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Cooking Level: Expert

Home Town: Perrysburg, Ohio, USA
Living In: Walbridge, Ohio, USA

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Reviewed: Oct. 27, 2013
Just excellent.
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Reviewed: Oct. 20, 2013
Awesome. Better than any restaurant. Key is the Ritz crackers!
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Cooking Level: Expert

Living In: Oakville, Ontario, Canada

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Reviewed: Oct. 16, 2013
Love, love, love this recipe!!!
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Reviewed: Oct. 9, 2013
Just ate a crab cake made from a 4oz can. Delicious!!! Just sautéed three green onions my favorite with a garlic clove in olive spray oil. Set in freezer. Heated 1/3 or more olive oil to med high or little less. I/2 egg beaten with 1/2 teaspoon olive oil mayo. Seasonings Ms. Dash, dry mustard, parsley, paprika, black pepper, lemon salt, celery seeds. 4 ritz crackers and six seasoned bread crumbs crushed. Formed patties with all ingredients. Brown on both sides. Severed with tarter sauce and fresh lemon.
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Reviewed: Oct. 8, 2013
These came out better than I thought they would. I would recommend going easy on the garlic powder.
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Cooking Level: Intermediate

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Reviewed: Oct. 5, 2013
great taste, i added red bell pepper. needs more liquid, very good though. i would make again.
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Reviewed: Sep. 27, 2013
need to be drier batter
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Cooking Level: Expert

Home Town: Fair Haven, Vermont, USA

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Reviewed: Sep. 20, 2013
These are the best crab cakes my family and I have ever eaten.
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Displaying results 21-30 (of 669) reviews

 
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