The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 28, 2006
These were really good! I live nowhere near the coast and haven't had any before but they were great. Come to find out... I didn't have Old Bay so I just used some creole seasoning instead. I also had to add an extra egg so they wouldn't crumble. Thanks for the recipe, I will be using this one for sure again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Aug. 14, 2006
Tasty, but I had difficulty keeping the cakes together. They tended to crumble.
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Cooking Level: Beginning

Home Town: Portola Valley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 24, 2006
Excellent crab cakes and very easy to make.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 8, 2006
not so good. I had to make my own seasoning because old bay brand is not available here in Canada. I found the seasoning WAY too overpowering and the rest was too bland
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 15, 2006
These were SO good...I've tried several recipes and my audience is tough...from down the cape, but they LOVED these!! Thanks.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 27, 2006
These were ok. Granted I used imitation crab so I'm sure they'd be a lot better with the real thing. Although I do prefer maryland style better, these were a good way to try something different.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 17, 2005
These are good, but a little thick - make sure you don't use more mustard than the recipe requires.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 29, 2005
This is a very good recipe. I used immitation crab meat, which I knew was probably not a good idea but I tried it anyway. Sure enough it was pretty dry, but I bet with canned or real crabmeat the cakes will be just right, so next time I will use that. I also added a little more dijon and a pinch more Old Bay to the mix and broiled them. Very tasty!
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Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA
Living In: Vero Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Aug. 23, 2005
This is one of the best recipies for crab cakes I have ever used! They are truly melt in your mouth TERRIFIC!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Aug. 7, 2005
Very easy to make and delicious! I serve mine over rice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jul. 30, 2005
I thought these crabcakes were the best. My husband just loved them and he can be a tough critic. I used the seasoned bread crumbs, they were a little salty, may try the plain next time. I would definitely make them for company. These cakes are so easy to make. The canned crab meat is good. I fried them in butter, and we ate them plain, but they would be good with tartar sauce, also. Thank you! A delicious & easy-to-make dinner, I searched with french fries & coleslaw!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.23 star rating.
Reviewed: Jul. 19, 2005
I personally thought they were alittle bland... i added everything just like the recipe called for... not too salty but not flavorful enough... maybe next time i will add more stuff to my liking... maybe some italian bread crumbs would have been better than plain.
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Cooking Level: Intermediate

Home Town: Irving, Texas, USA
Living In: Arlington, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Jun. 10, 2005
This is my staple recipe for crab cakes. I live in Maryland but I like this one better than any other Maryland recipes. I think it is the dijon mustard that makes these cakes really stand out - and I actually use a bit more than the recipe calls for. I usually broil these and that works just as well as frying.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 25, 2005
Made these last night and they were without question the best crab cakes I've ever had, hands down! Served for my beau and got rave reviews. I cut back just a little on the Old Bay, made four good sized cakes and broiled them, and were PERFECT! For those who wanted more flavor, try using Italian breadcrumbs. Thank you!
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Cooking Level: Expert

Home Town: Lebanon, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 2, 2005
Made these for Super Bowl Sunday and they went over very well. Tons of compliments. Pretty easy preparation, although I also added some green onion and red bell pepper as suggested by another reviewer.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 3, 2005
If you don't like too much of a salty flavor, cut back on the Old Bay and add a little dried lemon peel. I made them into bite size cakes and served with tartar sauce as an appetizer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jul. 27, 2004
I've been looking for this exact flavor for a few years now! This is it! Now I'll be making crab cakes and stuffing mushrooms with this stuff at the slightest excuse! Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Aug. 21, 2003
The recipe doesn't stipulate what type of crab meat is best but I learned the hard way. Fresh crab is important and use the white parts only. I added red bell peppers and green onions and it gave it a kick. Be sure not to over cook the cakes too crispy outside leads to too crispy on the inside.
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Cooking Level: Intermediate

Home Town: Rialto, California, USA
Living In: Compton, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: May 24, 2003
Quick, Easy, and Tasty. nough said!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 18, 2003
This was definitely a great starter recipe. I had never made crab cakes before - and didn't realize it was so easy. I added a bit of green onion to the recipe, as per a previous reviewer's comments, along with a tiny bit of finely chopped red bell pepper. I also had to add more mayonaise to hold the mixture together, as the first batch crumbled apart when cooking. Overall, it was a great recipe and I will definitely make again.
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Cooking Level: Intermediate

Home Town: Canajoharie, New York, USA
Living In: Nashua, New Hampshire, USA

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