Crab Cakes

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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!

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I switched out the bell peppers for sweet peppers, made it more colorful and tangy. YUUUM

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Good, restaurant-quality crab cakes. But here are the changes that I'd make.
CHANGES:
- 1/4 c. red bell & 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.

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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.

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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!

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Awesome recipe, changed green onions to minced vidalia. I used panko instead of flour, with little or no salt. Best crab cakes ever!

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this was amazing! put it on top of a salad!

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Amazing! Substituted Planko bread crumbs instead of flour and club crackers instead of ritz!. Still turned out awesom!e

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Used fat free half and half instead of heavy cream still delicious!

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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!