Reviewed: Aug. 22, 2008

These were super easy to make, but they really need (all together now!) Old Bay Seasoning. They also need finely chopped onions and celery. And please don't shred the crabmeat! Also, I don't think I would use canned crab, and I know that I wouldn't use fake crab. We used Dungeoness from the Puget Sound... fresh caught today!

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Reviewer:

Island Grace

Cooking Level: Intermediate

Home Town: Hood River, Oregon, USA

Reviewed: Aug. 2, 2008

Grew up on the Chesapeake and lived in Maryland for 38 yrs. This is a very tasty recipe. I only changed two things because of a lack of ingredients when I made them and they came out wonderfully. I substituted basil for the parsley and used a bit of Old Bay instead of hot pepper sauce.

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Reviewer:

mannycst

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Living In: Frederick, Maryland, USA

Reviewed: Aug. 1, 2008

I'm sorry, I didn't like this at all. It was way too salty for my taste, and I didn't add any salt. It may be because I used canned crab but I did rinse it before using it. I've never had crabcakes before so I didn't know what to expect. However crab is my most favorite food in the world, so if I can try it again with some help from other cooks, I'm willing to have a go at it.

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Reviewer:

7SlotFever

Cooking Level: Expert

Home Town: Yreka, California, USA

Living In: Scotts Hill, Tennessee, USA

Reviewed: Jul. 24, 2008

These were delicious and really easy! I added 1 Tbsp of Old Bay and left out the salt and pepper like others suggested. Better than what I've had in restaurants!

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Reviewer:

LAURAMELINDA

Cooking Level: Intermediate

Home Town: Prince George, British Columbia, Canada

Living In: Round Rock, Texas, USA

Reviewed: Jul. 5, 2008

Fabulous! Added some Old Bay, used fresh Puget Sound Dungeness, and pan fried in butter, the perfect crab cake!

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1 user found this review helpful

Reviewer:

JamieN

Reviewed: Jul. 4, 2008

This recipe did not work AT ALL with imitation crab meat! I ended up throwing the entire mixture in the trash. Hope to help someone else avoid the same mistake as a few reviewers said imitation was OK. Wrong. Don't even try it without fresh (or canned).

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3 users found this review helpful

Reviewer:

BSA650

Cooking Level: Intermediate

Reviewed: Jun. 29, 2008

quite nice and easy for crab cakes...must use quality crab meat to start with and like the others i added old bay 1-2 Tbsp

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Reviewer:

Linda C.

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: Chicago, Illinois, USA

Reviewed: May 18, 2008

I found this recipe Not so great. First use only fresh lump blue crab, not canned. And do NOT shred it. Gently check for cartlidge. Add an egg to help bind the ingredients. And how can you post a recipe pretending to be a Maryland crab cake without Old Bay seasoning. (That is unforgivable.)add 1Tablespoon (give or take depending upon your tast). A dash of Worchestershire sauce is also an optional addition. Gently fold all ingredients to gether and then form them into 4 cakes and regdgerate for 30+ minutes before attemping to fry.

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Reviewer:

MarylandGirl

Cooking Level: Expert

Living In: Joppa, Maryland, USA

Reviewed: Apr. 10, 2008

I made this tonight and they turned out GREAT!!! They tasted like they came straight from the restaurant. I took the advice of others and add Old Bay but no salt or pepper. I used dried parsley since I didn't have any fresh parsley. I'm sure the fresh parsley would have made them even better. I love the fact that they are baked instead of fried, so much healthier. We made sandwiches out of them, like we have eaten them at some restaurants. I can't say enough, these were GREAT (again)!!!

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Reviewer:

KANE116

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Atlanta, Georgia, USA

Reviewed: Mar. 4, 2008

1st time making crab cakes and it was a great experience. This turned out really well... This is an easy, tasty recipe. A total of 30-minutes from beginning to end..

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1 user found this review helpful