Reviewed: May 10, 2012

These came out really well for me. I used a mix of crab and lobster meat. I also took some of the other reviewers advice and sauteed chopped shallots, celery, and red pepper in a pan first and added that in to the mixture. But the spice mixture was great. These were a great hit - I made mini ones - and will definitely make again.

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Reviewer:

rayissa

Reviewed: May 6, 2012

This recipe is outstanding. I made this for the first time for a party and everyone raved about how great it was. A number of folks asked for the recipe and will happily pass it on. I did add some garlic to the recipe and did saute the peppers, green onion and garlic before adding to the mix.

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Reviewer:

Nick Gibietis

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Reviewed: Apr. 6, 2012

I made these tonight and they are by far the best crab cakes ever! Absolutely delicious! Thanks for a great recipe.

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Reviewer:

SUEDONOFRIO

Reviewed: Apr. 1, 2012

These were very good!!

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Reviewer:

mandalee2of3

Cooking Level: Intermediate

Home Town: Attica, New York, USA

Living In: Marilla, New York, USA

Reviewed: Mar. 17, 2012

These were amazing. We made a sauce to compliment the crab cakes. It was made by mixing 2 tablespoons of mayonaise, the juice of half a lemon and a few shakes of hot sauce. It was all very tastey!

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Reviewer:

paulmike

Reviewed: Mar. 3, 2012

Tried this recipe verbatim and it turned out wonderful. Very good flavor but maybe a little too rich if you plan on eating a lot.

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Reviewer:

kreader4420

Cooking Level: Expert

Home Town: Morris, Illinois, USA

Living In: Kennesaw, Georgia, USA

Reviewed: Feb. 21, 2012

Wow! I should have made more! I used red, orange and yellow sweet peppers (I don't like green) and also used panko-style bread crumbs. My only prob was that they fell apart when I went to flip them in the pan. I had even made smaller sized cakes. I think maybe my oil could've been a little hotter. I served these with lightly dressed mixed greens, garlic aioli and roasted red pepper coulis. These were a huge hit as an app at my Mardis Gras dinner party, but I will be making them more often than just special occasions! Yummy!

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Reviewer:

*~Lissa~*

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Feb. 15, 2012

These were delicious. This was my 3rd time making them. The first time, I used real crab meat from a seafood market and it came out perfect. The 2nd time, used same seafood market, but there was pieces of crab shell in the crab meat. The 3rd time, I tried to used canned crab meat, but it didn't work out very well, it fell apart in the oil because the crab meat was too fine. Be careful if you use canned crab meat, maybe add more bread crumbs to see if it will stick together better. I love the recipe and will keep working with it.

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Reviewer:

astutefl

Reviewed: Jan. 31, 2012

Really good, I bake these on parchment paper and drizzle a very small amount of melted butter on each crab cake while baking.

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Reviewer:

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Reviewed: Jan. 24, 2012

I made these for guests this weekend, although I mad smaller ones so we could have them as an appetizer. The flavor and texture of the cakes was very nice. I did however choose to bread them differently (due to lack of freezer space to allow them to "set up" as other reviews suggested, I figured a little thicker breading would keep them together, I was right!). I made small cakes, lightly coated them in flour, dipped them into beaten egg and then coasted with dry (Italian seasoned) bread crumbs, them I fried in oil. Served them up with a little bit of tartar sauce (forgot the mango salsa at the store!!!). Great reviews from my guests, even a request for the recipe! I will definitely make them again :-)

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