Crab Cakes

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these were the best crab cakes ever! I used my own tartar sauce recipe and they tasted wonderful. I'll be enjoying them for lunch too!

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I fixed this last night and it was great. This is a keeper even with the changes that I made. Because of the price of crab meat per pound I used Imatation crab meat, instead of bell pepper I used celery, and instead of scallion I used red onion. I also used 1/2 cup of the breading in the mixture and used 1/4 cup of breading in the shallow dish. The crab cakes held together and were not dry. I also made the Smarter Tartar Sauce with a few changes. Instead of the scallion, I used red onion. Instead of the sour pickles, I used the sweet pickle relish. Instead of the capers, I used a couple of teaspoons of hot sauce.
Thanks for a good crab cake, best I have ever fixed.
Cheri from Mooresville, NC

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Easy to make. These were lighter than their fried brethren and even impressed several self proclaimed "Crab Cake snobs".

Enjoy.

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These turned out to be incredible. I had never made crab cakes before, and decided to based on all of the positive reviews this recipe had garnered. I doubled the recipe because I was cooking for 6 people who all love crab cakes. I used a combination of 1 lb. claw meat, 8 oz. of lump, and 8 oz. of jumbo lump meat. Also, in terms of quantities, i went a little over the called for amounts, especially with the worcestshire, dijon, and hot sauce just because we also like things really flavorful. I also used whole wheat panko bread crumbs, and added an extra egg to help add some more "glue." With the bread crumbs, i found it easier to use all the bread crumbs in the mixture, and not coat the cakes in the end- this was too time consuming and meticulous. My husband had a grand idea to wrap each cake in a slab of bacon prior to baking to help keep them together and to add some flavor. I will not be able to eat crab cakes in a restaurant after this. I received nothing but praise, and the leftovers taste even yummier than when they first came out of the oven!

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These crab cakes were very good. I used leftover snow crab meat instead of jumbo lump and it was still great though they did fall apart a little bit in the oven. I recently tried Ina's crab cake recipe and these were not only more appealing to the eye but they also tasted better than her not-so-healthy ones.

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These are the best crab cakes ever. I am spoiled by them. I can no longer eat crab cakes in a restaurant because these are soooo full of crab. I made them just as directed including the Smarter Tartar and my husband went nuts. They do tend to be slightly dry but the payoff is all that crab! I have also used the Smarter Tartar as a spread on sourdough and ham sandwiches and have been delighted. I do add a bit of cayenne to the Tartar as we like things spicy in our household. Easy to make, easy on the eye and easier to eat!

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I made this recipe last night for supper - did not have any fresh crabmeat so I used a can of lump crabmeat and a can of tuna. Worked great. I can only imagine how good it would be with fresh crabmeat. The only other substitution was on the tartar sauce instead of the sour pickled I used candied jalapeno relish. This diet I am on may actually be pretty pleasant with good recipes like this... Thanks!

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These are so so so so good. I didn't have a bell pepper but I wanted some crunch so I finely chopped a celery stalk. Worked out great. I did 4 large crab cakes instead of 8 small ones. I baked them for 10 minutes as directed and then flipped them onto a portabello mushroom cap and baked for another 10 minutes. Oh my gosh soooooo good.

I used backfin meat which was about $16/ lbs.

Mine were not at all dry. They did come apart a bit but there isn't too much binder in there. If I were entertaining I'd probably add just a bit more bread crumbs to help it stick together.

I didn't do the tartar sauce. I don't think these need any sauce at all but I'd suggest trying a cocktail sauce.

My husband has been faithfully dieting and this fit in so easily!

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My husband said I "out-did" myself. It was such a simple recipe with huge flavor. Who knew something so easy was so delicious and healthy for you. The tartar sauce is better than anything I've ever bought or had at a restaurant. I made this for my mom also. I will continue to make this meal. It is probably by far my favorite of all.

Jerrie Sanders
Rochester, NH

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I've made some of the other crab cakes from Foodnetwork.com and these are by far the best. My roommate can't have shellfish, and they turned out tasting great with "krab!" I really enjoy Ellie's healthy substitutions! ( I added a diced Sorrano pepper for some extra heat...