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Spoil all your buddies! This is great and easy. They are great with any type of seafood sauce - tartar, cocktail, but this sauce is classic.

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Pablo May 11, 2003

This is a wonderful dish! I did as you suggested by making it ahead of time. I followed this recipe exactly as you stated and I wouldn't change a thing. The only thing is I wish I were in Key West while eating these crab cakes, ha, ha ha. Thank you so much for sharing this. :-)

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Merlot April 02, 2003

Very Good receipe~ Moist and delicious. Will be making again. Thank you.

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Sherry55 January 02, 2008

My family really loved these. I think you could put the sauce over any kind of fish patty. Thanks for sharing!

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Chris Reynolds October 09, 2006

Excellent crab cakes! I didn't make any changes at all and we found this recipe is perfect just as it is. I served them with your Louis sauce, which is delicious....it has great flavor and a nice subtle bite to it. DH didn't use the sauce for his cakes, but chose to use it as a salad dressing for his salad and he loved it!! Thanks so much for sharing.

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Boca Pat July 09, 2005

I made this for dinner tonight with fresh crab caught yesterday at Matagorda, Texas. This was simple to make and so good. The Louis sauce was better than tartar sauce. The only change I made was to use crushed club crackers instead of bread crumbs. I'm tossing my old recipe and keeping this one. Thanks!

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StaceyB July 07, 2003

Wow! These were good. I had to use a reduced fat mayo and they still turned out phenomenal! I was unable to make the sauce, but used a cilantro garlic tartar sauce. Thank you.

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nsomniak6 April 23, 2006
Ambrosia - Crab Cakes