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Crab Cakes Recipe

Crab Cakes

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (319)

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Average Rating:

Total Reviews: 319

Showing 61-70 of 319

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  • on August 27, 2011

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    I needed a crab cake recipe for a murder mystery boat cruise with a Mardi Gras theme. I read the reviews on this recipe and modified it with yellow peppers and panko crumbs.. I also refrigerated the cakes on parchment paper for 1 hour. It was easy to grab each mound and dip it in the crumbs. I used tartar sauce which I added creole seasoning. I am also testing tabasco sauce in the tartar sauce tonight..this recipe makes 10 cakes...appetizer size YUM

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  • on August 16, 2011

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    So good!!! I have made these several times. Sometimes I do crab cake and sometimes I make this using canned salmon. You hit the ball out of the park with this one. Even my 5 year old like them. :D YAY!!! Thanks Paula!!!

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  • on August 15, 2011

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    Awesome! I went for this recipe because it didnt have old bay which i find overpowering for crab cakes!
    Simple ingredients which lend to the pure crab flavor! Ritz crackers add a buttery flakey flavor. I doubled this recipe and mixed the wet ingredients seperatley from the crab and added gradually only using 3/4 of the wet and some extra ritz. I chilled them for an hour as well and served with a watercress dill sauce!
    NOT A CRUMBY CRABBY FLAKE WAS LEFT!

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  • on August 10, 2011

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    Paula must be like Speedy Gonzales cuz I can never pack these puppies in 38 minutes. More like an hour, but well worth it. What fun! Goes great with chowder in a huge bread bowl. Yum!

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  • on August 07, 2011

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    I was really impressed how good these were. My wife doesnt like crab cakes but liked these so we will be making these again.

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  • on July 19, 2011

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    This was awesome! I did make some modifications, just to use ingredients I had on hand. I actually swapped out the crab for left over fish (tilapia I had made for Bobby Flay's fish taco recipe. I left out the peppers entirely and used panko breadcrumbs. I followed the advice of previous posters and chilled the cakes for 30 minutes first. I then served it on a toasted kaiser roll with Barefoot Contessa's homemade tartar sauce. Mmmmm Good!

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  • on July 18, 2011

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    This recipe is delicious! I've made it several times for friends and everyone goes crazy over the crab cakes. My recommendation: mix tartar with tabasco sauce and it makes the perfect thing to dip the crab cakes in. You only need a few splashes of the tabasco to add the kick. I guarantee everyone will love it.

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  • on July 12, 2011

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    VERY TASTY!!! I used town house crackers(didn't have ritzI also used a 1/2 teaspoon regular yellow mustard, in place of dry mustard. I also substituted an orange bell pepper for the green, I am not a fan of green bell peppers...lol...I also used lump crab meat out of a package from the grocery store.They were the best I have made ever! This crab cake recipe is the 1st that I have made at home that he actually liked : instead of the oil I used real butter to fry them in, only a tablespoon. Paula would be proud, we all know how she loves butter! hahaha

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  • on July 08, 2011

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    I used panko on the outside instead of flour, and I would also recommend putting them in the fridge for 20 minutes before cooking so that they stay together. Be gentle. Great recipe!

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  • on June 30, 2011

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    I thought these were really good! I would recommend putting them in the fridge for about 30 minutes before you cook them, because they kept falling apart for me. I think that putting them in the fridge would help them stick together.

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