Reviewer:

Reviewed: Apr. 17, 2006

Awesome!!! These were the best crab cakes that I have ever had!! I must admit I did make some changes, I added about 1/2 cup each of fresh chopped celery and onion, and about 1 teaspoon of garlic powder. And I broiled them for about 10 to 12 minutes, and they were the most wonderful crab cakes! My husband and son really enjoyed them. (The celery stayed a little crunchy, which my husband liked). Will certainly keep this recipe!!!

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29 users found this review helpful

Reviewer:

Joey's Mom

Cooking Level: Intermediate

Home Town: Frackville, Pennsylvania, USA

Living In: West Lawn, Pennsylvania, USA

Reviewed: Sep. 24, 2003

These crab cakes are amazing-probably the best I have ever had! I used light mayo and it did not make a difference. I tasted the sauce by itself and thought it was just ok but it is absolutely delicious on the crab cakes. Make sure you use real lump crab meat.

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5 users found this review helpful

Reviewer:

Michelle

Reviewed: Jun. 14, 2004

A bit time consuming to make, in fact, I skipped making the sauce completely. But very good. Everyone at my party raved about them. However, this recipe calls for 4 lbs crabmeat, which was ridiculous at $21/lb. I only used 1 lb and it turned out fine.

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4 users found this review helpful

Reviewer:

CARRIE

Reviewed: Jul. 6, 2002

I've been living in New England for a year and enjoying the local seafood. Who knew the best crab cakes I've tasted would come right from my own kitchen! The taste of crab really shines through in this recipe (not like some I've had that are more seasoning than seafood) and the lime/cilantro mayo is the perfect accompaniment.

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48 users found this review helpful

Reviewer:

GRACEPLVAN

Reviewed: Aug. 5, 2003

As a personal chef, I may try a dozen or so recipes before I settle on one to present to a customer. This is where I stop on crab cakes! These are the best I've ever had. A better name would be crab burgers. Make sure to use lump meat because they really just hold themselves together. And the dipping sauce is wonderful. My husband made me make them two nights in a row!

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210 users found this review helpful

Reviewer:

TATANKA 121

Reviewed: Apr. 9, 2004

Absolutely perfect! I used dried basil and it still came out well. I "pasteurized" the egg yolk for the sauce by briefly (about a minute) dipping it into "just boiled water (somewhere between 70-90F).

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6 users found this review helpful

Reviewer:

TINY POEM

Reviewed: Apr. 3, 2002

Great recipe. I found that you don't need the egg if you prefer them w/o. Forming the cakes into balls first and flattening once the first side begins to brown is essential.

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58 users found this review helpful

Reviewer:

JEREMYB

Reviewed: Apr. 14, 2002

I made these for a wedding reception last night! (25 people) They were absolutely perfect and delicious!

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17 users found this review helpful

Reviewer:

AUNTIEBECCA

Reviewed: Sep. 9, 2004

I prepared this recipe as an appetizer for a dinner we were having with friends and everyone loved it. I would definitely make it again. Even though the crab cakes were delicious on their own, the sauce makes them even more delectable. I will definitely make this again.

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2 users found this review helpful