Crab Cakes

Total Time:
38 min
Prep:
20 min
Cook:
18 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 pound crabmeat, picked free of shells
  • 1/3 cup crushed crackers (recommended: Ritz)
  • 3 green onions (green and white parts), finely chopped
  • 1/2 cup finely chopped bell pepper
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 lemon, juiced
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • Dash cayenne pepper
  • Flour, for dusting
  • 1/2 cup peanut oil
  • Favorite dipping sauce, for serving
Directions

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.6 358
This is a good recipe. I used the ingredients and amounts as listed. The proportions worked well. I made the mixture and left it in the frig for 2 hours. Some water was released. Then I formed 8 patties and put them on a parchment lined sheet. I dusted with flour. Then I took the advice of a reader and froze the patties for one hour before cooking. It made easier to handle getting them into the hot oil. I cooked them for 3 minutes per side and they came out nice and golden. item not reviewed by moderator and published
<span>AWESOME  very easy to  make, but definitely use more than 1/3 c crushed crackers.  I used a mixture with bread crumbs of about 3/4 cup.  Very tasty and fried up perfectly.  </span> item not reviewed by moderator and published
Simply delicious crab cakes.<div><br /></div> item not reviewed by moderator and published
Excellent, but they're pretty mushy. They need either more binding or to drain the crab. Still, everyone in my family LOVED them, even picky teenagers. item not reviewed by moderator and published
Too much filling for my taste. I thought I would try something new but my family liked my old recipe much better. item not reviewed by moderator and published
I totally just used this as a guide but changed a bunch of things... I used Old Bay Crab Cake Seasoning Substituted crackers with Panko Breadcrumbs No Worcestershire sauce, dry mustard (already in season pack), lemon juice or flour Used minced garlic Added Parsley Old Bay Seasoning Tony Charchere Seasoning I sauteed my green onions, red and green peppers and garlic before adding it to my lump crab meat, mayo, egg (double the egg amount; one egg for every 8 oz of crab) and seasonings My patties formed pretty well but I let them refrigerate for about 30 minutes before frying THEY WERE DELICIOUS!!! item not reviewed by moderator and published
Delicious! I did add 1/3c of panko breadcrumb and I formed the patties and refrigerated for a couple hours before frying! Tasty! Will be making them again for sure! item not reviewed by moderator and published
I'm from Maryland home of real crab cakes , and the fact that filling like crackers were added made me think twice about the recipe. But it turned out to be some what ok. But Maryland style is way better. item not reviewed by moderator and published
These were great.. I want to thank all the reviewers for taking the time to make suggestions to make this even better. I added an extra egg and decided to bake them. Perfect! Will be making again for sure. Can't wait til Paula's digital channel is up and running! item not reviewed by moderator and published
The taste is 5 stars all the way, but I did have to deduct a star because nope - these do NOT stay together. I appreciate the tips I read and I will do a few things different next time: 1. make them smaller 2. add more cracker crumbs 3. refrigerate the formed cakes for a few hours before frying. I used craw claw meat as lump crab is out of my budget and these were fabulous. I'm not an onion fan, so I added onion powder instead. I had a great sauce recipe I don't remember where I got but it's an herbed mayo: 1/2 c. mayo, 1 tsp dijon mustard, 1 tsp. dried dill weed or 1 Tbsp fresh, 1 tsp. fresh lemon juice, dash of cayenne. I prefer a little more dijon.. but it goes well with the crab cakes. item not reviewed by moderator and published
this is a simple recipe yet the crab cakes have come out delicious each time i have made them.i just make them in a smaller size and they as as good in canola oil . item not reviewed by moderator and published
How many Calories are in the Crab Cakes item not reviewed by moderator and published
I am about to make this recipe and have made plenty of Maryland Crab Cakes very similar to this recipe in the past. If you want a real Maryland Crab Cake this is what you need to do as I am from Maryland. Add Old Bay seasoning about 1-1 1/2 Tbps. Saute vegetables and remove any remaining liquid, don't cut corners, use Jumbo Lump crab meat from Maryland if you can find it as the meat is much sweeter. The key to a Crab Cake not falling apart. After mixing, form Crab Cakes into balls This will help prevent it from falling apart. Put the Crab Cakes in a casserole dish and refrigerate for at least 4 hours. Refrigerating helps all of the ingredients coagulate. Fry as Paula suggests or Bake excluding the flour. My personal preference is baked. item not reviewed by moderator and published
I used wheat crackers and extra bread crumbs. They weren't too watery at all. I made sure to drain my crab meat and actually fried my cakes without any flour or bread crumbs on the outside. They came out beautiful! Will make again!! item not reviewed by moderator and published
Yum! I added 1/2 c more of breadcrumbs ... absolutely needed it. Used imitation crab, but will use real crab next time. Consistency was good - it just didn't have much of a crab taste, but that was my fault. item not reviewed by moderator and published
Falls apart every time I make it....Crab cakes...more like crab stir fry. Thumbs down...eat steak instead! item not reviewed by moderator and published
I used Paula's basic recipe combined with readers tips like using creole seasoning and saute the veggies and it turned out great. Try using the basic ingredients she uses and make it yours by changing it up a bit. Also, very important! Be sure to drain your crab completely. I even pat it down with a paper towel to make sure it is dry enough before adding all of the liquids. item not reviewed by moderator and published
These sound amazing, I would love to either save the recipe or print it but cannot find anything that tells me how.. Please help item not reviewed by moderator and published
Wow, I was amazed that this was very tasty but impossible to fry due to the very wet mixture. Added a lot more cracker crumbs and went with the baking approach even though I'd purchased expensive peanut oil for frying! Was this recipe really kitchen tested? item not reviewed by moderator and published
I made these for the first time last night and I definitely will make these again. I added a little Old Bay seasoning and used bread crumbs instead of the Ritz Crackers and flour--and they came out GOOD. The outside had a nice little crunch before you got to the soft almost creamy inside. I sauteed the bell pepper and a little bit of onion before I mixed it all together. GREAT RECIPE!! item not reviewed by moderator and published
Delicious! I added an extra 1/4 cup of seasoned bread crumbs, an extra egg, and I sautéed one diced sweet onion with the red pepper before adding to the crab mixture. Will make them again for sure item not reviewed by moderator and published
follow recipe,but saute onion and green pepper, let them cool off and mix everything,make patties, spray aluminum with oil from a can and bake them, no need for flour, you can turn them after 20 minutes in 375 oven, bake another 20 or 25 minutes, beautiful!!! item not reviewed by moderator and published
Wish I coiuld give two reviews: one for taste (4 stars) one for ease of making/frying ( 1star) They taste great, but are a total mess to handle or fry. Way too wet to hold together or form into cakes, and flipping them in the skillet is an exercise in futility. There is something missing in this recipe. More breadcrumbs, less moisture? Don't know, but will move on to another recipe next time. Try again, Paula.....fail. item not reviewed by moderator and published
i love this it is great item not reviewed by moderator and published
Wonderful Crab Cakes. Easy to assemble. I used olive oil mayonnaise and replaced the salt with cajun seasoning since several reviews mentioned the recipe was a bit too salty. Cajun seasoning was the perfect substitution. item not reviewed by moderator and published
Really good! My mom usually uses other recipes with breadcrumbs, but the crackers are a great idea and the recipe is excellent. I used reduced fat Ritz crackers, cooking spray instead of peanut oil, and low fat mayonnaise to try and reduce the fat content, and they were great! item not reviewed by moderator and published
These are amazing and so easy to make. I used Phillips jumbo lump meat and served them with Kelchner&amp;#39;s tartar sauce (the best!. I only made two small adjustments to the recipe; I used only 1/2 tsp of salt based off of others&amp;#39; suggestions, and I forgot to get Ritz crackers, so I used Panko bread crumbs instead. They were a little wet (2 out of the 6 cakes fell apart in the skillet, but still delicious. I&amp;#39;ve been searching for a great crab cake recipe for a long time, and this one fits the bill! item not reviewed by moderator and published
Fantastic recipe...I used two cans of white meat and one can of lump....also tried fresh meat. No difference, however cut the salt in half....too saltily otherwise. item not reviewed by moderator and published
great made with fresh crab item not reviewed by moderator and published
Stuffed mushroom caps, baked them and garnished with sundried tomato and used panko instead of crackers item not reviewed by moderator and published
Add some Creole seasoning like Slap Yo Mama and these are perfect. item not reviewed by moderator and published
I understand the reviews suggesting that we increase the crackers, but let me suggest that you remain brave. As the recipe reads, the stuff is very, very soggy...hardly makes a patty...but I just got back from a party where everyone was complimenting me on the cakes! Just hold the stuff in your hand, flour one side of the patty, sloosh it onto a spatula, goosh it into the oil and lay some more flour on the other side. It&amp;#39;s very messy, but have faith. item not reviewed by moderator and published
Double the ritz crackers. Use kosher salt not table salt, that&amp;#39;s the reason people say its too salty. Make them small about 3x3 inches each. Add some old bay it won&amp;#39;t hurt. Exclude the green onions, the sautéed onion is enough. Don&amp;#39;t make your oil too hot. Coat the outside of each in bread crumbs not flour. Make a garlic, mayo, sour cream and lemon mix with some dill, it&amp;#39;s great. A little Tabasco is nice on one. item not reviewed by moderator and published
Very easy and extremely delicious! Based on other reviews, I added a lot less salt. They were perfect! I made this recipe twice; one time allowing the crab mixture to &amp;#34;set&amp;#34; in the fridge for 30 min - the second time for a few hours. It did not make any difference. I love this recipe! Thanks, Paula! item not reviewed by moderator and published
I&amp;#39;ve tried a few recipes before this one and this is hands down the best. Should have read the comments first, as it was a little wet. I ended up with 3 perfect ones and 3 that fell apart. Even in pieces ( I ate those first , the flavor was delicious. Will tweak a little next time, but not by much!! item not reviewed by moderator and published
It was a toss up to make either these crab cakes or Paula's crab cakes with lemon and dill sauce. I can't imagine anything better than these cakes! Truly the best I have ever eaten! They are very wet when forming into patties. I needed to wash my hands after each one. I dusted them with flour while they were in my hands. I also put them in the freezer for about half an hour to make them easier to handle. Cooked them several minutes on each side in grapeseed oil and voila, delicious! Grapeseed oil is terrific because it doesn't impart any flavor in the food you are cooking. And you don't want anything to take away from the taste of these wonderful crab cakes! Give them a try, you won't be disappointed. item not reviewed by moderator and published
My family all agreed that these were way too salty. We enjoyed the fresh ingredients otherwise, but in the future we'll skip the added salt and/or get some low salt Ritz crackers, if they even exist. They weren't inedible, but nearly so. I also followed the advice of other reviewers and blotted the crab meat dry before mixing, and I chilled before cooking so they would "firm up," but they were still very wet and falling apart. Not impressed, but will try again with some tweaking. item not reviewed by moderator and published
Good but falls apart. Need to refrigerate and add more bread crumbs or crackers and flour. Old bay is always good too. item not reviewed by moderator and published
Made these numerous times, always a hit! item not reviewed by moderator and published
Excellent. I'm done trying other crab cake recipes now, this is a keeper. I am going to lower the amount of bell peppers by a little bit and replace the difference with celery next time. Just a personal preference. Once again Thanks Paula! item not reviewed by moderator and published
This is a great recipe! Here's a hint for those people that think it's too watery! Make the cakes ahead of time and refrigerate them for a couple of hours. They will not fall apart when you try to cook them, and by the way, use some old bay! item not reviewed by moderator and published
Wayyyyy too much liquid and too soggy. Flavor was great, but I wished I'd added some Old Bay like the previous posts indicate. Had to bail this recipe out by adding some leftover cornbread to the mix to dry it up since the first almost fell apart. Turned out much better after adding the extra filler. item not reviewed by moderator and published
Very flavorfull. Adding extra ritz crackers is a must. Added panko bread crumds (1/4 cup to the crab mix and flour mix. Akso added couple dashes of Old Bay seasoning and smoked paprika. Added a nice flavor. Dried the crab with paper towels. This helped tremendously to keep the mix from becoming too soggy. Happy cooking!! = item not reviewed by moderator and published
I especially loved this recipe because of the low amount of filling and bread crumbs. I used equal parts jumbo lump and lump crab found in the refridgerated section in my butcher dept, not canned. Very tasty, perfect spice ( I upped the cayenne a bit and served it with a remolaude sauce w hard cooked eggs and capers and a bottle of crisp white wine. Yum! item not reviewed by moderator and published
This is the best homeade crab cake ever!! Highly recommend this recipe to anyone! item not reviewed by moderator and published
This recipe great and these crab cakes are perfection. I like when it is more crab than filler....delish; it reminds me of Copelands which is a New Orleans based restaurant love these crab cakes item not reviewed by moderator and published
Mixture far too wet. Fell apart in pan. Useless. item not reviewed by moderator and published
Huge Hit! Amazing Crab Cakes! Easy to follow directions and turned out amazing! item not reviewed by moderator and published
Fantastic! This was the second time I've made them. I made them for my mother's birthday and she said they were the best she's ever had! Even better than restaurant quality! Thank you Paula for this easy and delicious recipe! item not reviewed by moderator and published
Great minus the nasty onions item not reviewed by moderator and published
Tried this recipe. Although very good, VERY watery. I had to strain it and refrigerated for 1/2 hour. The others will do overnight. Also too many scallions/onion it calls for. Adds the water and I love the flavor but it overpowered a bit. I added salt; did not find salty but would def make again but would make it colder and less watery veggie item not reviewed by moderator and published
I am kind of disappointed by this recipe. Just as many other posters have said, it is salty. I am not usually one to shy away from salty dishes so I wasn't too worried but it really was too salty. I followed the recipe with one minor adjustment, I refrigerated the patties for 15 or so minutes before frying them. I did have some issues with them falling apart slightly while cooking. Overall I would probably not try this recipe again and if I did it would be with modifications. item not reviewed by moderator and published
Very good and creamy item not reviewed by moderator and published
Really tasty. item not reviewed by moderator and published
I used italian bread crumbs instead of the crackers. Very light and tasty crab cake! item not reviewed by moderator and published
Added in some Old Bay seasoning(2 tbsps which gives them a hint that great Maryland Crab Cake flavor, a dash of hot sauce (Louisiana and some extra crackers(used about 3/4 cup rather than 1/3. Put on cookie sheet and let set in the fridge for an hour-this helps greatly to ,aintain shape. Didn't dust with floud and baked on 400 for 10 mins on each side instead of frying. They were amazing! item not reviewed by moderator and published
My friend and I tried these the other day...I love paula deen and everything she cooks is great. The crab cakes were great we did make some changes due to the fact that our substance was too wet. we put them in the freezer/fridge for like 15 mins and added more flour instead of dusting them. (these were last minute changes Next time I think I will use panko bread crumbs, egg whites and less salt and put on a cookie sheet with parchment paper in the fridge for the 45 mins that other reviewers mentioned. I will be trying these again. item not reviewed by moderator and published
I love these crab cakes, so easy to make and tasty! For dressing, I mix mayo and Smoked Chipotle hot sauce nom nom! item not reviewed by moderator and published
I forgot to add the mayo. But it was still Delicious! item not reviewed by moderator and published
Although the flavor is good, I agree with the reviewers who felt the recipe was too wet. It was nearly impossible to form &amp; maintain patties. Also, they are way too salty for me. I would use 1/2 the salt. item not reviewed by moderator and published
Make crab cakes for the first time for a party, excellent, made a couple of changes, used 2 scallions, 1/2 cup mayo, 1/2 cup panko, 2 teaspoons of mustard, made 8 huge crab cakes. This is a keeper item not reviewed by moderator and published
We have spent the last week catching our own red rock crab and everyone was finally "crabbed out" until I mentioned making crab cakes. They have inhaled them! We were fortunate enough to be able to use crab just caught a few hours ago but I imagine this recipe would work well with any variety of crab. Thank you for creating a recipe that has managed to appease everyone, including our 5,8,&amp;10 year old boys :- item not reviewed by moderator and published
Made this tonight for my family and it was EXCELLENT. So easy my mom even compared it to restaurant quality, I did add a bit of jalapeño and sriracha just for a kick and I used panko instead of bread crumbs. Definitely will make a regular meal in my house. item not reviewed by moderator and published
The BEST ever! I am a crab cake lover. After being so disappointed by restaurants I decided to make them at home. This is the only recipe you will ever need. Easy, delicious and can't get enough! Thank you Paula! item not reviewed by moderator and published
GLUTEN FREE OPTION - After recently being diagnosed with gluten sensitivity I've been making changes to adapt recipes for me and my family. I used Gluten Free Panko instead of crackers in the mixture and coated each cake in the same panko. Yummy!!! item not reviewed by moderator and published
Delicious! Recipe calls for a bit too much green onion (or maybe mine were just extra large I only used two and used vegetable oil. item not reviewed by moderator and published
Did not have bell peppers but they were delicious. I topped with a homemade tartar sauce.. I will be doing it again item not reviewed by moderator and published
I used salmon instead of crab but kept everything else the same and it came out amazing!!! I did leave out the bell pepper and lemon but that was only because I didn't have any available. It still tasted great. item not reviewed by moderator and published
Great recipe - this was my first time making crab cakes, so I burned the first round pretty bad but used imitation crab just for that reason. Use a second egg to make them stick for sure - I didn't have time to put them in the fridge but that seemed to work for other people too - Def. going to make again! item not reviewed by moderator and published
We followed this recipe and did nothing extra to it and these were amazing! Can't wait to make them again and again....... Thanks Paula! item not reviewed by moderator and published
I made this one night as an appetizer for a dinner for some friends. They were a hit. I had people asking me to make more after they were all gone. I did substitute a second egg in the recipe to make them stick together a little better. I also used imitation crab since it was a little more reasonable. All in all though these crab cakes rock item not reviewed by moderator and published
This is a great (and forgiving recipe, although I made some modifications. I used Imitation crab and whole wheat crackers, upped the eggs to two eggs and substituted panko crumbs for "dusting". It's a definite plus to refrigerate before frying, and be SURE you thoroughly fry one side to a nice golden before flipping them over. I served these with a grilled corn salsa &amp; everyone LOVED them. Can I say that they didn't get off of the "draining plate" to make it to the table. &lt;3 Thanks again, Paula, for a go-to recipe that is once again forgiving on substitute ingredients, and is a great base for a superb dish!! item not reviewed by moderator and published
I followed the recipe directly using Atlanic snow crab. Very nice with home made chardonnay and garden fresh red raddish sauce. I'll keep this one. Thanks Paula! item not reviewed by moderator and published
Very tasty but very wet. Next time I may double the amount of crackers and maybe add 1/4 cup chopped jalapenos for a kick! Also, I agree with previous reviewers - various sweet peppers for color, only 1/2 t. salt, Panko for dusting, refrigerate before frying for 45 mins. (or more, bake at 350 after frying for 30-45 mins. Paula Deen's lemon dill sauce is excellent with this dish! item not reviewed by moderator and published
I switched out the bell peppers for sweet peppers, made it more colorful and tangy. YUUUM item not reviewed by moderator and published
Good, restaurant-quality crab cakes. But here are the changes that I'd make. CHANGES: - 1/4 c. red bell &amp; 1/4 c. green bell pepper - 1/2 tsp. salt (NOT 1 whole tsp...way too much! - 3/4 c. AP flour + 1/2 c. Back to Nature crackers crushed (Ritz-style, healthier version! for dredging - Canola oil for Peanut-sensitive eaters. Paula's version was quite WET which made it difficult for the mixture to stick together, so you definitely have to work with them during the dredging phase so that you can actually get them into the skillet. Also, it is VERY important to blot them on a paper towel when you remove them from the skillet, and then move them to a 350-degree oven to continue cooking the inside for a couple of minutes and then just keep them warm until you're finished with the others. item not reviewed by moderator and published
This was my first time making crab cakes and I appreciated the simplicity of this recipe. I used 2 cups of fresh dungeness crab meat. I didn't have green onions or green peppers so I used a little bit of diced white onion. I did refrigerate the cakes for about 45 minutes and I also used panko instead of flour to coat the cakes. I ended up using canola oil with a little butter to fry the cakes in. They came out crispy on the outside and moist on the inside. I did find they were a bit salty for me. Next time I'll cut back on the salt or omit it completely - just depends on how salty your crab is. I have leftovers and am anxious to see how well they reheat and taste today. item not reviewed by moderator and published
SO SO YUMMY!!! I have made these with crab, but sometimes money is short and I have actually substituted with canned tuna. I must say, my kids are some of the pickiest eaters out there and not big fish eaters, but they LOVE these with crab or tuna. And I love the fact that I can make an inexpensive, delicious, EASY meal that is pretty healthy and never any leftovers. Thanx Paula! item not reviewed by moderator and published
Awesome recipe, changed green onions to minced vidalia. I used panko instead of flour, with little or no salt. Best crab cakes ever! item not reviewed by moderator and published
this was amazing! put it on top of a salad! item not reviewed by moderator and published
Amazing! Substituted Planko bread crumbs instead of flour and club crackers instead of ritz!. Still turned out awesom!e item not reviewed by moderator and published
Used fat free half and half instead of heavy cream still delicious! item not reviewed by moderator and published
Without a doubt the best crab cakes I have ever had! Made these for Christmas Eve and they were a hit! Pretty easy to make and there is no tweaking needed for the recipe. Can't wait to make, but more importantly, EAT these again! item not reviewed by moderator and published
i have made a lot of crabcakes recipes in my day...... always changing it up a bit - but i must say these are the best i ever made!!!! and my husband agrees!! item not reviewed by moderator and published
I'm not a crab fan but my husband loves this recipe. It quick and easy! Rather than dusting with flour before placing in the pan I drop the cake in to panko crumbs and it adds a crunchy shell on the outside! I get a two thumbs up every time, thanks Paula! item not reviewed by moderator and published
More of a crab fritter than a crab cake. Very disappointing, given that I was expecting the latter. item not reviewed by moderator and published
This was my first attempt to make crab cakes and they were delicious! Perfect balance of ingredients. I used canned Chicken of the Sea crab claw meat I found at Trader Joes in the refrigerated section. I did decrease the salt, cuz they're plenty salty with the aioli sauce I made to go along and slightly decrease the mayo,but otherwise followed recipe exactly, down to the peanut oil. I did as recommended and chilled the patties 15 min or so before frying them. They seem like they're falling apart as you plop them in and when you flip them, but just keep gently smooshing them back together and they'll be fine in the end. I served them with a garlic aioli to which I added Japanese Seven spice--sooo good! You gotta try this. Cheaper than at a restaurant, and frankly better. item not reviewed by moderator and published
My husband and I fell in love with this recipe and accompanied the dish with a lemon dill dipping sauce. I sautéed the bell peppers and onions prior to making the cakes so they wouldn't over power the delicate flavor of crab. I used Alaskan king crab for this recipe and I'm sticking with it! item not reviewed by moderator and published
I tripled this recipe for Christmas Eve making almost 60 crab cakes. I deep fried them instead of pan frying because I had so many. They were a hit! Everyone said they were the best they've ever had. So now I will be making them every year! Thank you Paula!!! item not reviewed by moderator and published
i love trying new recipes and the crab cakes were out of this world item not reviewed by moderator and published
Absolutely the best ive ever made, or had for the matter. item not reviewed by moderator and published
I used chopped shrimp instead. Delicious! item not reviewed by moderator and published
Saying these were the best crabcakes I've ever eaten wouldn't be doing them justice- I think this produces one of my favorite dishes of all time! Made them for a group of friends, one of whom doesn't like seafood at all, but he still raves about these, and that was a few years ago. item not reviewed by moderator and published
Very yummy! I added some fresh dill and a little more of the crushed Ritz Crackers....I fried them in panko! Excellent! item not reviewed by moderator and published
I used panko instead of bread crumbs, added 1/4 t. hot sauce, dash of crushed red pepper, and 1/2 C. parmesan cheese. They were super yummy. item not reviewed by moderator and published
These are the best crab cakes I have ever had. I love the ease of ingredients. The perfect taste. Why add spices and all the rest of the products when a few like Paula's recipe is the best you have ever tasted. item not reviewed by moderator and published
I have made these crab cakes twice and absolutely love them! I have served them with a Roasted Red Pepper Aioli either alongside mesclun greens or on small rolls as sliders. Excellent, a must try! item not reviewed by moderator and published
These were GREAT !!!! I was a little unsure because of all the butter Paula usually uses. But there were fantastic. They are good cold too. item not reviewed by moderator and published
Outstanding! item not reviewed by moderator and published
Very good. I have made these a few times. Real crab (not canned makes all the difference. A little pricey but good to have once in awhile. I do recommend cooking the veggies first if you don't like the taste of raw peppers and onions. I have made them once with bread crumbs and once with Ritz. Ritz was much better because they weren't as "wet" and much easier to work with. Chilling them was a good idea too. Thanks item not reviewed by moderator and published
well what is the Maryland style ?<br /><br /> item not reviewed by moderator and published
Thanks for the variation-love the sauce recipe! item not reviewed by moderator and published
To the left of your page you should find a symbol in red that looks like a printer. If you hoover over it with your mouse, it'll say "PRINT." Click on it. item not reviewed by moderator and published
I had the same problem with trying to print. No printer image left of the page. Ended up having to cut and paste to a word document. Tried the recipe and it was very good. If only the Network did not mess up the website and make it so user unfriendly. item not reviewed by moderator and published
I agree, they were very moist item not reviewed by moderator and published

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Make It 5 Ways: Seafood