Reviewed: May 17, 2010

Used all ingredients, but drastically cut back on the oil. I've always used a recipe that has breadcrumbs, so using biscuit mix was a new twist. They turned out very good. Thanks, Dorsey.

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Reviewer:

Ad-lib Cook

Cooking Level: Intermediate

Living In: Waldorf, Maryland, USA

Reviewed: Apr. 6, 2010

Best recipe yet! Thanks.

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Reviewer:

greencheese2

Reviewed: Feb. 11, 2010

As we'd say here in Bahstahn, "WICKED GOOD!"

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Reviewer:

whit

Cooking Level: Intermediate

Home Town: Bath, New York, USA

Living In: Brockton, Massachusetts, USA

Reviewed: Aug. 19, 2009

sorry, just didn't love them. Too greasy and not a lot of flavor...

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Reviewer:

AnnTyz

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: East Meadow, New York, USA

Living In: Bethpage, New York, USA

Reviewed: Aug. 5, 2009

These were very good! Used a sweet chili Thai sauce and they were great! I agree they could use more flavor, but the sauce did the trick. I like that there was very little breading so you could really taste the crabmeat.

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Reviewer:

StephD

Cooking Level: Expert

Living In: Hudson, Ohio, USA

Reviewed: Oct. 7, 2008

Just okay in my opinion. I guess maybe I like crabcakes with different veggies and a little more flavor. I did bake them in the oven, so maybe they are better fried? I'll try another recipe next time, but I will say that they are very easy to make!

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Reviewer:

BETHANNE770

Cooking Level: Intermediate

Reviewed: Jan. 20, 2008

Granted, I used a combo of canned and good fake crab meat, but I'm poor - I can't afford a $50 meal. I make an awesome crab stuffed mushroom with the cheap stuff, so I thought I would give this a try. The consistency was good, but the flavor just didn't do it for me - they could have been better. They seemed to be lacking something, but I'm not sure what - maybe this recipe just really needs to be used with good, real crabmeat - I dunno. Sad to say, I will not be making this again - but only because I can't afford to make it "right".

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Reviewer:

christalicious

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 19, 2008

The recipe was delicious and very easy. It had very little filler and a lot of crab. However, I would try the baked method as others have indicated. I don't like frying in that much oil and I don't think they will hold together without it unless you bake. Regardless, the taste was wonderful.

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Reviewer:

ANANDAB

Reviewed: Jan. 15, 2008

These were decent, I think that I will keep looking for that incredible recipe, but the family ate it and didn't complain!

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Reviewer:

HeidiKatherine

Cooking Level: Intermediate

Living In: Saint Johns, Michigan, USA

Reviewed: Oct. 14, 2007

My family absolutely loves these crab cakes. As fast as I make them they disappear. I use a mix of Dungeness and Rock crab as I live in the PNW. This recipe compliments the unique taste that Dungeness crab has, and doesn't mask the flavor of the crab. I also either try to cook the in sea water or in home made salt water as well as cook them whole to preserve a richer flavor, I find that if I cook them already cleaned the crab meat can turn out bland even when cooked in sea water. A very useful way to take care of any left-over crab or fish (not a frequent happening in my house). I have tried variations by adding less Old Bay Seasoning(as we rarely use it with seafood), and I use Kraft yellow mustard. A forever favorite of my family, and will always be well used in crabbing season!

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