Crisp Crab Cakes

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These were excellent, but I too altered it a bit. Instead of worchestershire (I was out I used soy sauce. For hot sauce, I used Sriracha (sp? several dashes. I also accidentally put the whole cup of panko in the mix, instead of half a cup, but I think it made them better (although more carby! I served them with my own concocted sauce...dijon, sriracha, and a little fat free mayo mixed together and drizzled on the cakes.

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This recipe was very dry and just did not have a great taste to it at all. I ended up making everyone sandwhiches and feeding this to the lab. My husband was raised on seafood right off of the ocean and loves seafood and will eat it about any way you can cook it and he wouldnt even eat this. I was realy disappointed. I followed this recipe exactly.

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Hands down the best crab cakes I have ever had, and that is as someone who has lived in Maryland for years. I shucked the crabs myself, so I'm reasonably certain that I had more crab than was called for, but I had some trouble getting it to hold together. Delicious, though!

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The crab cakes were very good, but they took a lot more of the panko/milk/egg mixture to make them stick and form patties. I used three batches of the mixture. It ended up being a rather expensive recipe: $24 for the crab meat, almost a whole can of panko crumbs, three eggs, plus I had to buy Old Bay since I didn't have any. It was worth it though. I'd make these again. Good summertime recipe!

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These crab cakes were awesome, however, like everyone else, I altered them a bit. In addition to adding the extra egg for binding, I also added about an extra cup of panko crumbs. I also couldn't find any crab meat that was fresh today so I used imitation lump meat, probably not the same, but it worked and was comparable for flavor and a lot less expensive. I seared the cakes on each side to get them crispy and then baked at 400 degrees for another 10-15 minutes. I also cut out some calories, by searing the cakes in a non stick pan using only a few sprays of pam, not extra olive oil.

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I am also glad I took a look at the reviews before making this. I modified it slightly and took the advice of using two eggs instead of milk. I accidently only bought a 1/2 pound of crab and seemed to work out well! I made smaller patties which were still packed with crab and flavor, and the portion size was perfect (after eating two and having a side dish. I used "Chicken of the Sea" brand crab and didn't squeeze out any liquid and I didn't have a problem.

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Made these last night and they were a hit. After reading the comments everyone made, I altered the recipe a bit. First thing I did was when I was checking the crab meat for shell pieces, I squeezed out the extra water in the meat. The 2nd thing I did was I skipped the milk and added an extra egg. The 3rd thing I did was make them into 12-14 mini-patties. They were crispy on the outside and tender on the inside. I follow a high protein diet and these protein numbers were amazing.

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This is a good basic recipe. I followed others' advice and added an extra egg to make the mixture bind, and it worked! Also, I didn't have dijon on hand, so I substituted honey mustard instead...tasted great! Now all it needs is a healthy sauce to serve on the side.

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i like it and it was good

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Since this was the first time I have tried to make crab cakes, and looking to find a lighter recipe, I took a shot at this. Followed the recipe exactly and wound up with very wet cakes, even after 3 hrs chilling. Flavor ok, integrity of the cakes awful. Probably should have gone with an original rich recipe for this, particularly at $25 a pound in NY!! (I made the effort to get Md crab. With experience it might work, but at this price,sorry, no go!