Reviewed: Mar. 22, 2012

I am gluten free, so seeing no breadcrumbs in the title definitely caught my eye. I used gluten free crackers and fried in coconut oil instead of vegetable oil, which I believe is bad for you. Other than those two very minor changes to accommodate my eating lifestyle, I didn't change a thing. These came out GREAT!! I will be making these again. I took a picture of mine also. It should be available to view soon.

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1 user found this review helpful

Reviewer:

Beau'sCookin

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

Reviewed: Mar. 5, 2012

This was really yummy, even my 8 year old ate it (with some ketsup, of course). It looked like a lot of work with all of the ingredients, but it was actually very quick and easy to make up. This is a great weeknight recipe. Next time I will double the recipe (because we had JUST enough and no leftovers for 2 1/2 of us)and I will spice it up a bit (not enough kick).

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3 users found this review helpful

Reviewer:

Kara

Reviewed: Feb. 25, 2012

So flavorful with all the spices and you can taste the crab because of the lack of breadcrumbs that are so much a part of other crab cake recipes. I broiled mine and they were light and tasty. I'll try frying and baking in the future just to see what a difference it makes. Thanks for the wonderful recipe!

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3 users found this review helpful

Reviewer:

trfancher

Living In: Birmingham, Alabama, USA

Reviewed: Feb. 22, 2012

These were fantastic. Even my non seafood eating daughter ate one... and loved it! I formed them and put them under the broiler for a few minutes till they browned nicely and them served them with a spicy remoulade. This method of cooking them was so good that I will probably never try them fried in oil! Who needs the extra calories! By the way the remoulade sace I made can be found on the Food Network: Patrick and Gina Neely's Fried Oysters recipe.

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5 users found this review helpful

Reviewer:

peacefulone

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Riverview, Michigan, USA

Reviewed: Feb. 20, 2012

Excellent- great flavor. I used my own blend of Cajun spice and mixed leftover salmon with the crab.

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2 users found this review helpful

Reviewer:

sunshine

Cooking Level: Intermediate

Reviewed: Feb. 8, 2012

Tried this yesterday...turned out awesome! The texture along with the crab meat is great! Tastes great after re-heating in a toaster oven too. Thanks!!!

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8 users found this review helpful

Reviewer:

greenlight007

Reviewed: Feb. 5, 2012

I've tried crab cakes at different restaurants all of my life and can honestly say that I disliked them to the point that I stopped even ordering them anymore. These are delicious! Anyone who tries this recipe will never get them anywhere else again, they are the best.

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12 users found this review helpful

Reviewer:

Reviewed: Feb. 5, 2012

Delicious! I just so happened to have some Louisiana lump crabmeat in my freezer (moved from New Orleans to Atlanta) that I was saving for something special. Special indeed! Thanks!

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10 users found this review helpful