Crab Cakes

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I haven't made this recipe. I cannot even imagine it. I'm from Maryland. Crab cakes should be simple. They are supposed to taste like crab, not cooked peppers. I don't even like peppers in mine and am only mildy agreeable to the Old Bay seasoning. I'd eat just about anything else Ina makes on the air, in fact, I thank her for baked brussel sprouts, but, yuck on this.

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Ick, needs at least another pound of crab meat.

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First, don't even bother buying crab for this dish. (Gasp! Save your money and just get a lil bit of white fish. You won't be able to tell the difference. This recipe has quite a bit of veggies plus mayo and especially if you serve the cakes with Ina's tartar sauce recipe (which I did who will know?

The batter for these is also too wet making it difficult to produce a good, firm cake.

With crab, mayo, butter and Old Bay you know the flavor will deliver but there must be a better recipe for crab cakes elsewhere.

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I have made this recipe twice . it is perfect.!

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I made these twice as Salmon Cakes and was not happy with the consistency. I made them this time with 1 can crab claw meat (1 lb 1 cup panko bread crumbs and 1/4 cup mayo--everything else the same. Amazing!! I fried them in Canola oil. Served with Alton's Seared Scallops, Buerre Blanc and a green salad. Paired with Yellowtail Chardonnay. Restaurant qualtiy dinner.

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I absolutely love Ina's recipes...but this one definitely needs some tweaking...I love the flavor combination...but like other reviewers...I find this recipe way to wet between the mayo and the two eggs....I think I'm going to cut both in half the next time I make it...I'll also bump up the amount of lump crab meat...

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I was really excited about making these because I just love crab cakes! Even when I was preparing all of the ingrediants, I was excited! Then, after I had them sit in the fridge I pulled them out to fry them up. They were WAY too soft and just fell apart in the oil. I had a huge mess of pieces in the oil/butter that it was one of the worst! When I finally got one that came close to a cake, I took a bite and just thought that it taste like greese. I was/am very disapointed in the recipe so I threw it away. I don't think I will be making them again. :(

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The crab I buy comes in a 1lb can at the seafood counter. I decided to make this recipe and only double the crab, the breadcrumbs (panko, and the eggs. I also doubled the tabasco with the sauteed vegetables. You could probably quadruple the tabasco actually if you like them to have that kick.

The outcome was fantastic. I like to taste the crab, but also have significant cakeiness. I'm making every Friday though Lent.

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I love crab cakes, so I was really glad to come across an easy recipe to make them. This was my first time attempting them on my own, and with this recipe, they came out really good! Didn't have any peppers or capers so I added 1-2 cloves of minced garlic and some finely chopped spanish olives instead, and had to substitute a bit of cooking sherry because I didn't have any Worchestire sauce... but everything came out deliciously! Thanks Ida!

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Ina, you have done it again. Thank you. I added another 1/2 cup of Panko, and a few cloves of garlic 1 minute before the vegetables were done cooking.