Crab Cakes

This is almost my exact recipe. I only use onion or scallion. Franks' Hot Sauce not Tabasco and the main difference is I add horseradish. Not much. Maybe a small teaspoon full. Try it. You'll say, oh my goodness this are good. What is that flavor?

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I made these for my parent's visit and my folks really enjoyed these! Based on the reviews (thanks!) I made the following changes. Rinsed my 'canned' crab meat from costco. Used only 1/2 of the old bay and NO salt. A smidge less on the worstershire and the tabasco. Dredged the cakes in flour and fried in a combo of butter and veggie oil. (I know fattening....but were they ever good!) This will be my GOTO recipe. Also made a crab cake remoulade sauce from another posting on this site to accompany them..... YUUUUMMMM. UPDATE: I make these ALL the time. Usually dredge in flour or more breadcrumbs and then fry in oil. This time - trying to watch calories, fried them in 1 tbl EVOO for 4 min a side, and the cakes got nice and browned. No need to add more calories or fry in lots of oil / butter. From now on - only going to fry them in 1 tbl total on non stick pan - heat at medium for 4 min/side.

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Excellent recipe!

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We made these today and were thrilled with the results. Used canned crab & added horseradish to the mix. broiled them 6-8 mins on each side. Served with a salad , it made a good quick meal. Thanks for sharing this recipe.

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This is the first time I post a rating for a recipe. My whole family loved the crabcakes!! The only changes I made were as follows:
- we don't care for celery (too overpowering in any dish), so I substituted for alfalfa sprouts
- I served the crab cakes with a mixture of mayonnaise and chipotle chiles (authentic from Mexico), got rave reviews!!
- Substituted bread crumbs for panko and dry mustard for "old style mustard" (the one with the mustard seeds in it).
- I didn't have any "bay seasoning" or whatever that thing the recipe called for, but substituted it for a mix of several spices: garlic, thyme, oregano, pepper, paprika.
I used the Costco lump blue crab !! and I had no issue at all with the saltiness.

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Thank you for this recipe! I loved broiling--it was the first time I'd ever made crab cakes without setting off the smoke alarm. (I DON"T fry.) I enjoyed all the fresh ingredients. My husband even ate the leftovers, so it must have been good!

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I halved the recipe and made 9 mini crab cakes.
My husband really like these, but I personally found them too salty. I thought the other seasonings might have been enough with just a dash of salt. I would make them again, just reducing the amount of salt.

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we didnt care for these. I was disappointed as I had fresh crab, i thought i would use some for these, but they didnt turn out. The seasonings were too overpowering and we couldnt taste the sweet and delicate crab meat. I think this recipe is better suited for tuna or salmon croquets and not crab.

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We didn't find this to be too salty at all! We followed the recipe exactly and served it with the Remoulade from Remoulade Sauce. It was FANTASTIC! I think the key is using real lump crab. :)

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I followed this recipe exactly and found the texture to be very wet. I used fresh shelled king crab legs, as I'm not really sure what 'lump' crab is. These were pretty good, but not what I was expecting or the taste and texture I was looking for. I also found that the taste of the crab was smothered by all of the other flavors going on, so I think I would try a recipe with less ingredients next time.

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When I first looked at this recipe, I was a little put off by the long list of ingredients. I was looking for a quick and easy recipe but I'm very glad that I read through and decided to make these. The recipe was actually very easy and the crab cakes turned out to be good. I used fresh breadcrumbs because I didn't have any dry, seasoned ones around and I know that using dry next time will turn these crab cakes from good to great! Thanks for a real keeper of a recipe!

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I tried crab cakes a few times in the past and each time it didn't come out right and kids hated it. But this time everybody ate and liked it! I reduced the old bay seasoning to 1 tsp and didn't put any salt since I saw some people saying it was too salty. It was good amount of salt then. I used 3 cans of crab meat and squeezed it before mixing because it was very watery.

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This is a great recipe but I'm only giving it 4 stars because it was way too salty - and coming from me that's a lot, because I salt everything. Next time I will omit the salt, and I bet it will be "five star" crabcake. I only made half of the recipe, then divided between two 4' springform pans for two large crabcake appetizers (though I must admit they were a bit large for appetizers). Baked at 450 for 25-30 minutes and they came out perfectly.

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I'm giving this one 5 stars based upon my DH who is an AVID crab cake eater. He flies to Maryland for business several times per month always orders crab cakes at every seafood place there. I'm not a fan of crabcakes but offered to make these for him. I thought they were good and tasty...just not the type of food I gravitate toward. My husband swears the crab cakes he was eating in Maryland were THE best ones...until these. He LOVED these! Loved the flavor, texture, etc. He felt the flavor was excellent without outshining the wonderful lump crab meat. I increased the tabasco in this but followed the rest of it as stated and then patted on some panko just before broiling. Wonderful! Held together beautifully! I made these with a side of garlic aioli for dipping. Very good. Even to me...who doesn't like crab cakes. I asked my hubby for any input he felt would make this recipe better...he said there wasn't a thing he would change. VERY high praise from my crab-cake-loving husband. Great recipe!

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This is undoubtedly the best crab cake recipe I've tasted. We live on the west coast and have a lot of crab during the late summer, consequently I'm always looking for new and better things to do with it all.....this one is realllly good. Dredged in flour and fried in butter and olive oil because old habits die hard. Thanks for sharing this great recipe.

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Ok, I must admit... I am rewriting this review becasue I left out the bread crumbs on accident the first time. (I felt so stupid) The flavor was excellent! I didn't seem to think that they were overly salty at all as some reviewers thought. But, my tastes veer towards salty. I used 100% lump crab meat. I did make them the night before and kept chilled in the refrigerator. I broiled them as instructed, but then ended up coating them in bread crumbs and transfering them to a frying pan. I'm going to save to my favorites for the flavor. I paired them with the honey mustard sauce from Delicious Crab Cakes. It was easy and delicious.

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These were delicious! I live far from the coast so seafood is very expensive so I used canned. The equilavent to the recipe worked out to be 4 cans of Bumble Bee white crab meat. I had a slight moisture problem because of the canned crab. I added about 1/4-1/2 c. more bread crumbs, Old Bay and dry mustard. Then I seasoned bread crumbs with Old Bay and as I formed the cakes I coated them with the bread crumbs. It held them together very well.

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People always complian about crab cake recipes being to salty, if you use canned crab meat you need to eiher rinse it or leave the salt out of the recipe.

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An Excellent recipe! Very easy to follow, did not use the old bay seasoning, but the cakes were left with a delicate crab taste and remained flavoursome. Will certainly use this recipe again and look forward to using this now for entertaining guests as a starter.

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