Reviewed: Aug. 2, 2011

This recipe was very good, I added a little more bay seasoning then it called for and used all the spring onions. I made the mustard cream sauce for the top, that you can find on here also. very good

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2 users found this review helpful

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mont52459

Reviewed: Apr. 25, 2011

This recipe makes the perfect crab cakes! I made it as directed. The next time I made them I used butter crackers (Ritz) instead of saltines and I liked the flavor even more. Thank you for this fabulous recipe!

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Mud Mom

Cooking Level: Intermediate

Home Town: Aurora, Ohio, USA

Reviewed: Mar. 10, 2011

Base Recipe. Agree with other reviews that this is a base crab cake recipe. Add extra Old Bay, hot sauce and dijon mustard to taste.

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3 users found this review helpful

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Todd Yip

Reviewed: Feb. 16, 2011

I liked these because the breading was just enough to hold them togetehr but didn't cover up the crab!

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3 users found this review helpful

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Robkal

Reviewed: Sep. 14, 2010

I loved these--not too much filler, they held together well. The key is pressing them together to get rid of as much air as possible before frying them. I had no trouble at all keeping them together. They were crunchy, even without adding panko. Following the recipe and preheating the oil for 10 mins. made the difference! I served these with Mustard Cream Sauce also from this site, and they were fantastic.

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7 users found this review helpful

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jrbaker

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Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

Reviewed: Sep. 12, 2010

These were a hit with my two kids and husband! They liked the concentrated crab flavor without tons of filler. I used Ritz crackers instead of saltines and coated them in panko crumbs before frying and they turned out golden brown and tasty! My mix was a little runny but I think it was because my crab wasn't drained quite enough. Next time, I will make sure the crab is thouroughly drained and it will be easier to cook. But overall, these crab cakes were better than most I've had before.

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2 users found this review helpful

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Babycakes

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

Reviewed: Jul. 17, 2010

OMG! Delicious!!!!! My husband and I love them!

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3 users found this review helpful

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Amy Clark

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Jul. 17, 2010

Absolutely fantastic!

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2 users found this review helpful

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mlgulden

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

Reviewed: Jun. 23, 2010

Excellent base recipe. I took several suggestions and added to them: I used day old sour dough french bread crumbs (No crusts just center, not prepackaged bread crumbs) (I had no crackers), increased Old Bay's x3, used a couple of good squirts of Sriracha (hot sauce) added 2 TBS chopped parsely for more color. Refrigerated 2 hrs. Then dredged well in Panko, the Japanese bread crumbs before frying. Had great reviews from all.

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Mother Marge

Home Town: Fremont, California, USA

Reviewed: Jun. 4, 2010

Okay, I made "chicken" cakes instead of crab cakes using 1 can of tyson's chicken in place of the crab. I kept all other measurments the same. I omited the cayanne and the hot sauce as I made it for my toddlers. I would be enough for 2 adults for a light dinner. Recipe came out great. I enjoyed it.

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3 users found this review helpful

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BUSY GAL

Cooking Level: Intermediate

Living In: Riverside, California, USA

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