Grandmom Andersons' Crab Cakes Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 19, 2001
Absolutely fabulous
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Reviewed: Jul. 3, 2008
These are amazing! Following the directions precisely, they came out crunchy on the outside and delicate on the inside, like pillows! As a comment in response to the review that said there was too much filler in these... this is not a recipe for classis jumbo lump Chesepeake-style crabcakes. You should only use as much bread as you need to hold this mix together. You CANNOT use a "wonder" style bread either. All that being said...Try these. They are wonderful!
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Photo by Annibeth

Cooking Level: Professional

Living In: New York, New York, USA

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Reviewed: Jan. 2, 2006
I have made these crab cakes twice and both times my family and guests have loved them! Thanks for such a great recipe.
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Reviewed: Jan. 5, 2008
Excellent! I made this for Christmas dinner and my family loved it. I used the claw meat and it was very tasty. I actually added a little extra bread because the cakes were falling apart! They did not lose the crab flavor. I will be making this again!
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Reviewed: Aug. 12, 2007
Too much filler(bread,hard boiled eggs)lost the taste of the crabcake.
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Reviewed: Jan. 12, 2011
Great recipe-Thanks for sharing!!!!! Will definitely make again.
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