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Crab Cakes Recipe

Crab Cakes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (185)

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Average Rating:

Total Reviews: 185

Showing 101-110 of 185

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  • on June 25, 2008

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    Very good....BUT...double the bread crumbs. I've made these so many times, and even have tried to drain the the sauteed vegetables to remove moisture. The recipe is just not correct (unless you like you cakes to fall apart very easily.

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  • on June 19, 2008

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    its like eating breaded vegetables these arent crab cakes. The worst ive ever had

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  • on May 27, 2008

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    These crab cakes are outstanding. Ina does it again.

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  • on May 20, 2008

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    Made this as an appetizer for a few dinner parties... it was a hit each time. It seemed like a lot of work initially, but it got easier/quicker after the second and third time around. Definitely a keeper.

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  • on May 19, 2008

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    Ok, so I made these over the weekend for company that we had over and I must say I was nervous trying out a new recipe for guest; especially since I've never made crab cakes before. I have to say they were very time consuming, but worth it. I have 2 suggestions for next time...even after sitting in the fridge for about a hour, they were still a little wet so I dredged them in more bread crumbs. Also, the recipe calls for pan frying them in butter and olive oil, that I will not do again. The butter got too hot and made them too dark. They still tasted great, but I didn't like the way they looked. Next time I will use reg oil. Also, she suggested covering them in the oven at 200*. That made them a little soggy, they lost their crunch. All in all, I will definately use this recipe again.

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  • on May 06, 2008

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    These were a major hit in my house! They were full of the sweet crab taste without all that filler I have found elsewhere. God love this woman and her fine food.

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  • on May 04, 2008

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    I served these at a Kentucky Derby Day Party. They were the only appetizer to be cleaned out - there were 9 to choose from and only 14 people. They were very wet and were hard to keep together. Next time I won't cover them in the fridge. Don't want more bread crumbs - I used Panko. My mayo (you must use a good one - generic won't work Hellmann's seemed a little thinner than normal and could have contributed to some of the wetness. Next time only one egg. I was skeptical about all the veggies so I used twice as much crab meat and minced, and I mean finely minced, the veggies. They were wonderful. I served it with Ina's Remoulade sauce from her first cookbook. Oh, my whole family is from Baltimore and this still gets 5 stars.

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  • on April 25, 2008

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    I liked the Crab Cake. I'm not from up north but instead I am from New Orleans and I liked the veggies and the spice from the "Crab Boil" seasoning! I did however double the amout of crab in this recipe keeping the veggies the same. It worked out great and they were very moist! It's a winner with the extra crab.

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  • on April 03, 2008

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    These are the yummiest crab cakes yet. The only drawback for my husband and I is that we can't find lump crab meat on the west coast locally. However, we did manage to find some good claw meat (canned in the refrigerator section of a speciality store and went from there. We just love this recipe and made them to freeze for those nights we don't feel like cooking.

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  • on March 24, 2008

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    We tried this recipe for Easter Brunch - everyone loved these crab cakes! We doubled the recipe and made larger sized crab cakes for each individual. Also - substituted Panko (Japanese bread crumbs for the plain ones. Yum! there were no leftovers! :(

    recipe took quite a while to prep, but worth it!

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