Crab Cakes

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excellent...just added a coating of plain bread crumbs and cornmeal before frying. A 'must try' recipe. As good as any I've ever had!!!

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I love veggies that's why this recipe appealed to me. My husband tried to follow it to the t and he got a moist fried mush. We thought it was a keeper though, because the mush tasted amazing. You won't, probably, be very proud to make it for your guests...so I went ahead, read all the reviews, adjusted the recipe and they came out PERFECT:
1. used 1 lb crab claw meat - the whole can
2. because of extra crab to hold the cakes together, I added 1/2 cup of Panko bread crumbs, which is a lighter Japanese version, to 1/2 cup regular bread crumbs, totaling 1cup crumbs.
3. lined the baking sheet with oiled foil and used ice cream scoop. The cakes looked a bit too high/round, so I pressed them down slightly with a rubber spatula. Let about an inch between each crab cake. I then baked them @ 350 degrees for 20 minutes and broiled for additional 2-3 minutes.They were PERFECTION. I didn't even adjust the spices, because I found the crab meat pretty tasty by itself.
Bon Appetit!

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Very tasty!

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Great dish to make during lent season. I love all the veggies involved in this dish which really made the crab cakes packed with flavor. I added a bit of a punch with the addition of a pinch of chili flakes and a couple of dashes of habanero sauce. Definitely a keeper. Thanks Ina, you're my favorite foodnetwork chef ever!

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My favorite! I leave out capers and mustard simply because I'm not a fan of those flavors, but the crab cakes are delicious even without them! For those of you having trouble with the crab cakes falling apart, make sure you use regular mayo (not light, and that you shape them (press firmly then refrigerate for AT LEAST 30 minutes. The longer the better. Don't overcrowd the pan - it'll be easier to flip them when you have space without destroying them in the process. For those of you offended that this is not a true "Maryland" crab cake, Ina never said it was. Keep an open mind - the flavors are delicious!

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The best crab cakes ever delicious!!!!!!!

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WE loved this and make it with her Shrimp Scampi .. Keep giving us great Recipes Ina and Food Network..

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At least she doesn't call these crab flavored cakes Maryland or Eastern shore crab cakes, as they bear little resemblance to the real regional thing. As a long time resident of the Chesapeake Bay area, and crab cake connoisseur, these are a bit of a travesty. It's not that they're not tasty, but a real crab cake? no, they're not. There's too much bread, too little crab, too many vegetables.

The best crab cakes should be 90% crab, 10% binder. Traditionally, I use only grated onion, chopped parsley, soft fresh bread crumbs, beaten egg and season with Old Bay, Worcestershire and S&P, everything mixed together well, before folding in the crab. Never break up the crab... you want nice big pieces. Handle and form them gently. Small or large... your choice. Drain on paper towels before frying in a mix of butter and oil, then again on fresh paper after.

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My husband who is very fussy and particular about crabcakes, LOVED this recipe. They are wonderful enough to prepare for guests and the recipe is not difficult. Definately, this recipe of Ina's is a keeper!

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Yummy!