6 Reviews

I used lump crabmeat because I like more crab than breading in my cakes. We had them as appetizers along with boiled Maine lobsters with drawn butter. This was a great beginning to an exceptional meal! Thank you!

1 person found this helpful. Was it helpful to you? [Yes] [No]
MichelleOnTheLake August 23, 2008

This is one great crab cake, I am so glad I got to taste this, as well as make it. Easy to put together, and delicious as well. This recipe for crab cakes sets all apart from the others. The addition of baking powder is terrific, as it gives a wonderful light texture. I will use this recipe from now on. Thanks Little Bee~for one terrific recipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Andi of Longmeadow Farm June 02, 2007

Very rich and delicious. This will be my standard crab cake recipe

0 people found this helpful. Was it helpful to you? [Yes] [No]
VA September 10, 2006

I made these tonight with fresh crab that our local grocery store had buy one get one free. These were great. The only change I made was to broil them for five minutes on each side. Next time, I will try to fry them up. Fantastic! Served with a rice pilaf and fresh garlic green beans.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Audrey M August 24, 2006
Classic Old Bay Crab Cakes