Crab Cakes

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Ive read many of the reviews sooo maybe it is just me but i wasn't too happy about these. They needed more of a crabby flavor. I would also use less lemon because I could taste it and I didn't like that...

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My husband said, "These are the best crab cakes I've ever eaten!" Will make again.

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I made these with a few a substitutions and they were great. I used canned crab, celery in place of the bell pepper (no one in the family likes them, minced garlic instead of powdered and doubled the crackers. I added about a tablespoon of chopped fresh chives too. I drained the crab thoroughly using a strainer to remove as much liquid as possible. Also, I omitted the salt. Refrigerating the formed cakes was helpful, although they were still difficult to work with (I would not classify this as Easy level because of this. I fried them in a non-stick skillet with a little oil and the were not too greasy. The crab cakes were served them with Tartar and Seafood Cocktail Sauce.

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I read some of the reviews and modified mine by using panko, some cooked veggies and some flour. I also used canned crab meat. I fried them in a pan, and came out great!

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I made this recipe to the "TEE"! It was delish! Thanks again Paula. I found the mixture a bit wet and difficult to handle so next time I would def let the crab drain a bit or add a couple of more Ritz crackers.

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I made these and they were great. I baked instead of fried. I substituted Panko instead of RITZ. I put in Old Bay instead of Cayenne. I substituted corn oil from the sesame oil and I also substituted real garlic instead of the powder. Then, I substituted A1 instead of Worchestershire and used an onion instead of the pepper. Next, I didnt add the salt because of my diet; then, I used yogurt instead of mayonnaise. To top it all off, I substituted shrimp instead of crab and did not use a dipping sauce. It was great!

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first ever attempt at making crab cakes...I also substituted panko for cracker crumbs cuz that's what I had, and made sure to drain the crab really well after picking through. I let the formed patties chill out in my fridge for about an hour before cooking also. I burned my first batch, the oil was too hot and I left them in too long, but the rest were wonderful! The omission of the old bay seasoning may not make them authentic, but I'm not crazy about it anyway so that worked in my favor. served them with tartar sauce...will definitely make this recipe again! ended up with 9 cakes.

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like you need one more review!!!!!! I used Panko and I froze them for about an hour and baked them at 400* for 20 minutes flipping half way. I do low carb so hence the Panko. I have no fryer or peanut oil so baked these. Just the best and most versitile dish out there. Thank you Miss Paula. also any crab meat that is well drained and quite dry is the secret. Yes I doubled the crab and yes there were no leftovers! I melt butter and serve as the dip.

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Love you Paula but you forgot Old Bay. As a Maryland native all crab cake MUST include this ingredient.

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Good flavor, but way too runny to make into cakes, flour and fry. We used lump crab and I thought maybe you needed the smaller pieces for it to stick together. Will not use this recipe again. Sorry Paula.