3 Reviews

Upon the recommendation of NorthwestGal, we tried these last night and they are indeed some of the best crab cakes I've ever eaten. I must confess at this point that I used two cans of minced clams but stuck to the rest of the recipe as written. I promise next time to use fresh crab and can at this point only imagine the taste using fresh seafood. I find it easier to prepare the mixture early and let it chill well to make shaping the cakes easier. I used homemade panko to coat the cakes, too: Homemade Panko Bread Crumbs. Made eight small cakes and served with lemon wedges and a garnish of fresh parsley to accompany baked brown rice, tossed salad and Japanese-Style Sesame Green Beans. Reviewed for Best of 2010.

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COOKGIRl April 15, 2011

By far, this is the very best crab cake recipe I have ever made or eaten. The mustard, ground red pepper, and green onions really brought a zest to this recipe that I have not found in other homemade crab recipes that I've tried in the past. Thanks for sharing your recipe, quick meal. I will certainly make this often, especially since DH loves crab cakes. Made for Spring 2010 Pick-A-Chef.

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NorthwestGal April 14, 2010

I thought that these were lovely and my family agreed. Husband, 7 year and 1 year old all cleaned their plates! That's a winner in my book!

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Agnieszka S. October 14, 2013
Crab Cakes (Can Be OAMC)