Crab Cakes

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Deeeelicious! Made this tonight for dinner and everyone enjoyed these crab cakes quite a bit! I used a combo of jumbo and regular lump crab meat. Did not have any trouble with them falling apart like other people have commented. Will definitely make these again!

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I can't believe I never reviewed the recipe. This is a great crab cake recipe and I've been using it for a couple of years. I'm from Maryland and I LOVE crabs. I sometimes I substitute celery for the bell peppers if I have some on hand. A lot of people have mentioned that they fall apart. I have some tricks to getting any crab cake to hold together - chop the green onions and peppers super super fine, hand pack the cakes firmly, don't flatten them, and if they aren't staying together in your hand you need to add a little more bread crumbs. I usually make 4 cakes instead of 8 and often serve these on portabello mushroom caps. I lightly sautee the caps while the crab cakes are cooking for their first 10 minutes. Then when I flip them I put them on the mushroom and finish cooking the last 10 minutes. Or I serve sauteed mushrooms as a side dish. So so good!

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so so yummy!! make extra of the tartar sauce to save!
My only complaint is that they fall apart... one solution is to crisp them up really quickly in a fry pan with some oil after they are baked.. I know it takes away from the low-calorie part of the recipe but if you can spare the little bit of extra fat then this step helps keep them together and also gives them a nice crunchy texture

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Not much filler, so if you are a crab-purist, you'll enjoy this recipe. My grab cakes did not bind very well though and fell apart. It ended up more as crab hash. I wouldn't try this recipe again.

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The carb cakes were good but they fell apart

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Well, I had a much different experience than many here... after combining the ingredients, i was absolutely certain there was no way the cakes would hold together... but, against my better judgment, I decided to forge ahead... and, the cakes fell apart completely... nor did they brown... nor were they overly tasty... this one get's deleted from the recipe box.

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This is the best ever cake cake receipe I ever had, I didn't have bread crumbs, I used Ritz crackers instead and it still came out GREAT. I am going to be making this recipe again I'll try it with bread crumbs but, I know I'll still get the same great taste. What I like best about this is, it's baked and not fryed, and it's not coated in tons of bread crumbs, you should be able to taste the crab and not bread crumbs. GoodjJob Ellie keep the good taste coming!! I've tried a lot of your recipes and they were all great haven't come across one I didn't like.

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These were easy and delicious. The only problem I ran into was getting the cakes to hold together. Next time, I will use a little more bread crumbs.

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My husband and I loved these crab cakes. They were light, moist, and not overladen with other ingredients, such as too many breadcrumbs. You tasted crab, which is the way I think crab cakes should be. I thought the seasoning was fine but you could certainly jazz it up a bit to suit your own palate by adding more Dijon mustard, hot sauce, and/or Old Bay. Added bonus is healthier ingredients compared to other recipes -- one egg instead of two, no mayo, baked instead of fried. Much less messy than frying and no worries about the crab cakes absorbing too much grease. The only changes I made were using jarred roasted red peppers instead of fresh and red onions instead of scallions, just because that's what I had at my disposal.

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Plenty of crab (at budget breaking prices. However, the seasoning was blah as was the baking technique. Cakes need to be fried.