Best Ever Crab Cakes Recipe

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Most Helpful Positive Review

Sep 18, 2007

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!

—sandiadele

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Most Helpful Critical Review

Jun 14, 2010

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.

—Gixxergirl1000

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144 Ratings

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Feb 05, 2007

Really good and easy too. I didn't have tarragon so I just used some Old Bay seasoning and it was great.

—FATKITTY68

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Dec 25, 2007

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.

—Boog

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Jul 27, 2005

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.

—Dashley

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Oct 15, 2007

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!

—PETRIE27

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Mar 14, 2006

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!

—ABCDEFAMILY

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Feb 21, 2008

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.

—LongLiveLasagna

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Nutrition

Calories
216 kcal
11%

Carbohydrates
5.7 g
2%

Cholesterol
115 mg
38%

Fat
15.2 g
23%

Fiber
0.3 g
1%

Protein
13.9 g
28%

Sodium
355 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Best Ever Crab Cakes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 216
Calories from Fat: 137

% Daily Value *
Total Fat 15.2g 23 %
** Saturated Fat 4g 20 %
Cholesterol 115mg 38 %
Sodium 355mg 14 %
** Potassium 256mg 7 %
Total Carbohydrates 5.7g 2 %
Dietary Fiber 0.3g 1 %
Protein 13.9g 28 %
** Sugars 0.8g
Vitamin A 5 %
** Vitamin C 7 %
Calcium 10 %
Iron 12 %
** Thiamin 6 %
Niacin 32 %
** Vitamin B6 11 %
** Magnesium 9 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.