Reviewed: Dec. 19, 2011

Soooo good, Im already craving them again!! I added some lemon juice & parm cheese & then formed into cakes & rolled in panko breadcrumbs. That gave it an extra yummy crunch!! So good!!

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2 users found this review helpful

Reviewer:

nrsejessica

Cooking Level: Intermediate

Reviewed: Nov. 20, 2011

These were okay, I wouldn't make them again.

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2 users found this review helpful

Reviewer:

Lisamarie

Reviewed: Nov. 19, 2011

This my first effort making crabcakes & I followed this recipe as written. I found the crabcakes to be a little bit dry and the Dijon and Old Bay flavors overwhelmed the delicate taste of the crab. I was hoping for more seafood taste. (Used canned crab)

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4 users found this review helpful

Reviewer:

MARYLAUREN

Reviewed: Oct. 22, 2011

These were great!!! I followed the recipe but did not pan fry. I brushed the top of each cake with melted butter and than cooked them in a 375 degree oven for a total of 16 minutes. So good......thank you Jenna for posting.

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3 users found this review helpful

Reviewer:

Luisa

Cooking Level: Intermediate

Home Town: Farmingdale, New York, USA

Living In: Rancho Cucamonga, California, USA

Reviewed: Sep. 11, 2011

Easy as ever to make and they were delicious! My family loved them. I served them with Remoulade sauce for dipping and they were the Best!

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2 users found this review helpful

Reviewer:

Joanie

Reviewed: Jul. 24, 2011

*****, even though this recipe I altered this recipe a bit. This is an amazingly easy, delicious recipe. No worchestshire on hand, so intead used freshly grated parmigiana cheese, fresh lemon juice and hot sauce - the entire family loved the outcome, and that's saying alot (hard to pleaese 5 different taste palates). Will make this again, once son brings home more crab! Hahaha Thank you for sharing this recipe and for making me feel so confident.

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5 users found this review helpful

Reviewer:

Marie

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: Apr. 1, 2011

These crab cakes are as good as it gets. I have several other recipes for crab cakes that are more time consuming to prepare with ingredients that are not necessary. The only change I made was to use 1 tsp. dry mustard instead of dijon and combination butter and canola oil to saute.

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5 users found this review helpful

Reviewer:

obxnut

Cooking Level: Intermediate

Home Town: Jim Thorpe, Pennsylvania, USA

Living In: Northampton, Pennsylvania, USA

Reviewed: Mar. 31, 2011

Very good and easy to prepare

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Reviewer:

fortheloveoffood

Cooking Level: Beginning

Reviewed: Feb. 15, 2011

Absolutely Amazing!

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Reviewer:

droach3

Reviewed: Jan. 16, 2011

Delicious! I took the advice of some of the other reviewers and added a little green onion and some Parmesan cheese. Other than that, I followed the directions exactly, and they turned out great!

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3 users found this review helpful