Reviewed: Oct. 7, 2009

A really good crab cake recipe. I needed a bit more zing so some chopped garlic(tsp) and a tsp of Tabasco livened them up to my taste. Old Bay is soo good for so many recipes.

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Reviewer:

shamanjon

Cooking Level: Professional

Home Town: San Clemente, California, USA

Living In: Oceanside, California, USA

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Reviewed: Sep. 4, 2009

I have made these twice now. I enjoyed them and I like the consistency alot. I think that the bread mixed with milk is better than using bread crumbs, but that is my personal taste. I agree that it needs more spices and next time I will add more Old Bay and some dried mustard.

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CAROLP56

Cooking Level: Intermediate

Living In: Wilmington, Delaware, USA

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Reviewed: Jul. 7, 2009

This is a very good start, but needed some additional spices to avoid blandness: i added 1/4 tsp dry mustard, 1 tsp dijon, 1/8 tsp fresh ground pepper, and a tablspoon of finely minced green onion. I also replaced the 2 slices of dried bread with ~1.25 cup of fine dried bread crumbs, which makes a nice consistency.

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arrdub

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Fremont, California, USA

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Reviewed: Jun. 29, 2009

another way to add an extra kick..a Tablespoon of horseradish!

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Terr644

Cooking Level: Expert

Living In: Brielle, New Jersey, USA

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Reviewed: Jun. 29, 2009

My family has been using this recipe for many many years. For those who like a little extra "kick", add 1/2 to 1 tsp of cayenne pepper. That is the change we made and it brightens up the flavor a lot.

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Judy

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Reviewed: Jun. 23, 2009

This recipe is absolutely my favorite!

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Morgan McManus

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Reviewed: Jun. 23, 2009

Wow! No one does it better than Old Bay! I've been trusting their spice as my "secret ingredient" for many years.

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Skatealong

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Reviewed: Jul. 6, 2006

Best crab cakes with a couple of revisions. I used pumpernikel bread, and added a small amount of bread crumbs. Instead of Old Bay seasoning (which I couldn't find), I used the salt free Tony Sacheres (sp?) and fresh parsley instead of dried. I also used an extra egg. The crab cake sauce from this site went with these so well!

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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Jun. 10, 2006

I really liked, but they were just different-nonetheless, great recipe.

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YOYO78

Cooking Level: Intermediate

Home Town: Kenner, Louisiana, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: May 16, 2006

We served this on our special Mother's Day buffet and it was a huge succes! Lot's of compliments. Enough of a zing to get your attention but not overwhelming. Was complimented well with a sweet hot slaw.

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