Reviewed: Oct. 21, 2009

These are wonderful. I did make a few changes. I added diced peppers and onions. I used Italian bread crumbs. I doubled the recipe and added 3 eggs instead of 2. I also added a little more old bay! They were yummy! Made 12 cakes! Hubby said I should have added celery. He puts celery in his when he makes them....I forgot! They are good with celery!

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Diane

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Reviewed: Mar. 11, 2009

I refrigerated mixture for about one hour before forming patties (so they would hold together better) They came out really good

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karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Nov. 10, 2008

I was in a panic because I had to come up with a recipe for crab cakes in a very short amount of time, so I was so excited when I saw that I already had everything in my fridge and pantry in this recipe. Super convenient and very yummy!

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Jayde

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Reviewed: Sep. 26, 2008

added diced green onions and red bell pepper in the mix. Dipped them into panko bread crumbs to ad crunch

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66062

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Reviewed: Jul. 15, 2008

This is a delicious recipe and takes maybe a half hour to prepare, tops. I brushed the cakes with olive oil and broiled them instead of frying. Also refrigerated them for a bit before cooking to ensure they would not crumble when I flipped them over in the oven. Other than that, I followed the recipe exactly and they came out wonderfully.

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txvtchick

Cooking Level: Intermediate

Home Town: South Burlington, Vermont, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 4, 2008

I used this recipe for my first attempt at making crab cakes. I'm from Maryland and have had my fair share of crabs and crab cakes... this recipe is great. It's simple and easy to make, yet delicious. Note: I did not have dijon mustard, so I substituted with honey dijon teriyaki sauce. Yummy!

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jeanne.schwarz

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Reviewed: Jan. 1, 2008

Very delicious. Especially with a homemade chipotle sauce over it.

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Star29

Home Town: Phoenix, Arizona, USA

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Reviewed: Sep. 18, 2007

This recipe was VERY easy and QUICK. I served it as an appetizer for a dinner party that I was having. I altered it a little. I added about 1/4 tsp of fresh lemon juice and I broiled the crab cakes instead of frying them. They were just perfect. I served them with a side of chipolte dipping sauce - YUMMY!! Can't wait to make this recipe again!! Everyone just loved it!!

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Karolyns Korner

Cooking Level: Expert

Home Town: Marlboro, New York, USA

Living In: Pleasant Valley, New York, USA

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Reviewed: Jun. 20, 2007

There awesome!

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Derdre

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Reviewed: Apr. 24, 2007

Pretty good. I didn't have dijon mustard (my surprise when I just left the grocery store) so I used regular mustard. My husband can't stand mayonnaise so I always substitute with sourcream (works pretty well). With all things considered we thought these crab cakes were rather tasty. Oh, I also broiled them instead of frying. Sprayed my cookie sheet with butter flavored cooking spray.

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Skinny Cooks Ain't Bad

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2007

So easy and tasty. I had all the ingredients and made them in no time.

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LUVSVIOLET

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Reviewed: Mar. 8, 2007

They were good. I added some finely diced sweet onion to the mix.

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ChefNan

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Lake Waynoka, Ohio, USA

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Reviewed: Feb. 15, 2007

We substituted Townhouse crackers for the breadcrumbs. For our first time making crab cakes they were very good. Although not as good as our favorite restaurant (best crab cakes in Maryland) we will be making this again. For the person that thought they weren't flat enough, you should be able to make them as flat or as round as you like when you shape the cakes. They are not going to flatten more when you cook them. They will also hold together better if you refrigerate the cakes before cooking.

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firefly443

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Reviewed: Feb. 6, 2007

I didnt like the way them came out, not flattened out enough. Not sure I would try them again

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Jill

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Reviewed: Jan. 23, 2007

Perfect ~ I followed the recipe as written and they are not only easy to make but delish!! For those who opted to leave out the Old Bay and then leave a lesser rating ... there really is no substitution for Old Bay. If you are going to make crab cakes you really want to include it. I used a whole grain dijon mustard and Mmmmm, Perfect!!

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Jan. 5, 2007

Delicious and so easy to make! I wouldn't change a thing.

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MLKATIE

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Reviewed: Jan. 3, 2007

these crab cakes are good but i thought the old bay seasoning tasted a bit strong. i served these for a new year's surf & turf dinner (also making the yummy ginger steak from this website). thanks jenna!

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