Recipe by LINDACHEK
"These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red pepper flakes
minced green onions
crushed buttery round crackers
These were excellent! We are from Louisiana and have had our share of crab cakes. My husband said these were the best he has had. I made a couple of changes. I used Tony's Cacheries seasoning instead of tarragon and I broiled them 10 minutes each side in the oven to cut down on fat content. Great recipe!
The crab cakes were ok. Kinda bland. I felt like it was missing something but couldn't put my finger on what. I did use can crab so that may have been the problem. I think fresh crab would have been better. It seemed the mayo and lemon over powered the crab. I added more crackers but it still was very runny. Next time I will use less mayo and lemon juice.
Super good, made them for Xmas Eve party everybody loved them. Did a double batch as I had 2 /16 oz cans of crab. Didn't have tarragon replaced it with minced garlic on one batch and hot sauce on another, also did half lemon juice and half worcestershire, amazing! They are wet, added a little more cracker crumbs, chilled for an hour before cooking and coated them with italian bread crumbs, totaly amazing! I think the buttery crackers is the key ingredient in making these cakes taste so smooth.
Really good and easy too. I didn't have tarragon so I just used some Old Bay seasoning and it was great.
This was the first time I've ever made crab cakes and they were the best ones I've ever tasted! I did add old bay, used a little extra crabmeat and rolled them lightly in bread crumbs mixed with parmesan cheese because I wanted to seal in the flavor and wasn't sure if they would stay together properly without. I always had crab cakes with alot of bready type fillers and never really cared for them until I made these. Huge hit with hubby, can't wait to make them again!Thanks!
This recipe is a mild flavor. It is great. We are not a seafood-loving family but we really liked this. Since I have an allergy to wheat I substituted cornflakes for crackers. I bet the crackers would have made it better.
I've never liked crab before, but for some reason I found myself with a whole fresh crab and I needed a recipe! This seemed to be one of the easier crab recipes and to a nonseafood eater--it was okay! I had everything except the tarragon--had no idea what to replace it with. Easy to make, and my husband said it tasted like other crab cakes he's eaten! If you aren't a seafood type, I suggest a little less crab and more crackers...maybe more seasonings. I'd eat them again!
taste really good! but i suggest using real crab only because the first time i used imitation crab and it wasn't that good...the real stuff is way better.
* Percent Daily Values are based on a 2,000 calorie diet.
Best Ever Crab Cakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 137
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Delicious, homemade crab cakes that come together quickly.
These crab cakes are simple to make, but rich and memorable.
See how to make a cakes recipe that really shows off quality crabmeat.