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Tailgate Crab Cakes Recipe

Tailgate Crab Cakes

Recipe courtesy Sally Stockton

Show: Calling All CooksEpisode: Tailgating Episode

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on March 23, 2009

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    My husband and kids really liked this recipe. My only recommendation is to cut up the crab finer with a pastry cutter or knife so it will form better patties. It was a bit tricky to stay together when dipping, but when cooked it held together as well as any crabcake. I served it w/o the sauce and the flavor was great.

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  • on September 16, 2007

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    I made this for a party for some non-meat eaters that were coming. Several of the meat eaters ate these and chose them over the hamburgers I also served. I got more compliments from this recipe.

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  • on May 30, 2007

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    This is the tastiest and easiest crabcakes I have ever made. This is a you- can't- go- wrong recipe.

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  • on March 20, 2007

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    This receipe is a winner. I make it all the time for friends and family and they all request the receipe.

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  • on February 07, 2007

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    these are the best crabcakes ive ever tried. lighten up on the salt when making,however.everyone requests that i make these. wonderful with imitation crab meat. enjoy!!!!

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  • on January 27, 2007

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    The recipe is a very good one overall. I like that it's very fast & simple. However, it got a bit confusing in regards to the # of eggs. It states that only 2 eggs are needed but it appears that 3 are needed for the crab cakes recipe (not the sauce. You add the 2 eggs to the mixture, but later on it states that 1 more egg is needed to whisk in with water for dipping the cakes into for flour coating. Does this call for only 1 egg with water or more than 1 egg?

    Also, after coating wtih flour, you need to cover in bread crubs as well. Personally, that's too much bread for my taste. I want to be sure of tasting more crab meat than bread. Other than this, I think this is a very simple, tasty sounding recipe, looking forward to trying it later today.

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  • on January 14, 2007

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    These crab cakes were scrumptious, I think the sauce made them even better, and they weren't too hard to make

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  • on May 15, 2006

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    THESE ARE THE BEST CRABCAKES IVE MADE YET. I TELL THE KIDS THEYRE CRABBY PATTIES. EVERY ONE I MAKE THEM FOR ARE HOOKED IMMEDIATLY. ONLY THING, I CUT BACK ON THE SALT.

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  • on December 04, 2005

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    This recipe was about 30 minutes of prep time vs. 15 minutes if you made the sauce. Also, the mustard dominated the taste of both the crab cake and the sauce. Mustard overkill to sum up quickly!

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  • on October 13, 2005

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    I just finished trying to put these cakes together, and am very disappointed. They did not stick together at all! Not a great recommendation as far as I'm concerned. Also, do not use as much spice as the recipe calls for (very overwhelming

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