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Crab Cakes Recipe

Crab Cakes

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (96)

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Average Rating:

Total Reviews: 96

Showing 41-50 of 96

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  • on December 06, 2008

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    this resipy luks reely gud..but since im jewish i want to know if its ok if i subsatued crab meat for koser crab imitation?..

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  • on September 19, 2008

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    These have more flavor than the fried versions. We loved them and the sauce. The sauce needed a little lemon juice.

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  • on July 28, 2008

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    I made these for dinner last night with another couple. They're quite tasty -- the fact that they're not fried seems to allow for more of the crab flavor to come through. I cut my bell pepper and scallions a little too large. The tartar sauce was a little too tart so I added a bit of splenda to it. All tasted really good. Paired with green beans with lemon zest and dill and grilled corn. Healthy and delicious main course.

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  • on May 10, 2008

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    These crab cakes were great - they fell apart a little, but that's to be expected. They tasted wonderful and didn't even need any tartar sauce or seasoning after they'd been cooked!

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  • on February 10, 2008

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    The recipe was really easy. The cakes were really good but I thought they turned out a bit dry. Next time I will have to fry them!

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  • on December 07, 2007

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    I have always been intimidated when thinking of making crab cakes. I made this yesterday, and not only was it a breeze, but it was a healthier,tastey version of crab cakes! I also made the home made tartar sauce recipe to go with it, and it was amazingly easy..I mean easy, and it truley tasted great!! I will not go back to store bought sauce again!!

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  • on November 27, 2007

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    This recipe is wonderful. I used local crab meat (I live in Maine and it worked just fine. I did take other reviewers suggestions, though, and drizzled a bit of EVOO over them before baking. I also took Ellie's suggestion and added extra hot sauce, because we like things spicy. This is my favorite crab cake recipe now. And it's low cal! YEAY!

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  • on November 26, 2007

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    This recipee was so easy and even though lump crab was out of my price range this time around, I used shrimp instead! Also used orange pepper instead, since I prefer it!
    I bought a pound of raw shrimp, cleaned and deveined it,chopped it up and used it exactally as i would have the crab!
    they were awesome, so moist, crunchy,and only 7 bucks a pound not 30! though it took longer than 15mins to get them crispy but no big deal!
    Can't wait to make them again!

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  • on November 24, 2007

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    I thought this recipe was perfect for a light dinner. The red pepper added just the right amount of color. I think next time I might add just a bit of shredded carrot to the mix.

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  • on November 02, 2007

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    These were a great alternative to the fried crab cakes I would have normally made. Great flavor!!

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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories:
254
 
Total Fat:
8 grams
 
Saturated Fat:
1 gram
 
Protein:
26 grams
 
Carbohydrates:
18 grams
 
Fiber:
1 gram
 
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