Crab Cakes with Sassy Tartar

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Made this for my Semi-Edible blog and I have to say, out of all the crab dishes we tried that night this was the most edible....but the other two weren't even semi-edible. The cracker coating is lame, because it masks the mushy mushy inside. The Old Bay, mayo, seasoned bread crumbs and egg were too much. I did like the Sassy Tartar sauce though, it was a little too salty, but good.

For more of a review on this super simple russipe and other flavorful concoctions by Aunt Sandy, check out Semi-Edible: http://semi-edible.blogspot.com/

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My hubby and I both loved these crab cakes! Easy to make. This will be our go-to recipe for crab cakes.
Didn't make the tartar, though.

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This is an excellent recipe, I'm just now learning how to cook and its really simple and the crab cakes are delicious! Its very tasty, how ever I did not use the lemon juice and instead of Old Bay seasoning I used seasoning salt, pepper, and rotisserie chicken seasoning. I highly recommend this recipe :

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Great recipe! I used Panko instead of bread crumbs in the mixture and substituted the saltine cracker coating with seasoned Panko. Also, instead of Old Bay I used garlic powder, Seasoned salt, lemon pepper, and a tsp of minced garlic. Those really complimented the taste of the crap. One more addition I made was adding 2 tbs of cream cheese to the mixture. Wow they were soooooo good!

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This was my first time making crab cakes, and I'm glad I chose this recipe! They came out great. Only thing I left out was the old bay seasoning, I wanted to keep fresh crab taste and let the sauce do the talking - which by the way was phenomenal!!

My girlfriend, who hates crab, tried these and was floored on how good they tasted. She said it didn't have an "overpowering seafood taste." I'm guessing that's because I left out the old bay spice. The sauce really made this meal come together.

Overall, very easy to make. I served with a spring salad over some rice pilaf and a glass of pino grigio.

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WOW. I just had the bes crab cakes of my Life, thank you Sandra for the wonderful insight. I just added some baby onions finely chopped from the garden, and a couple of teaspoons of finely chopped toasted red yellow and green pepper. It was the second time I tried this recipe,this was perfected to the tee. Make sure you have a nice white wine to incorporate all the wonderfull ingredients your palate will be very happy.

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Very yummy! My first time making crab cakes and this was a great receipe. Sandra Lee is wonderful!

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I have never fried anything, or cooked crab so I was surprised what a success this recipe was. The crab cakes had a GREAT flavor (I substituted Miracle Whip Light for the Mayo. The cakes were tasty without any sauce. The sauce was fine without any onions, but it was a little spicy for me. (Everyone else loved it!

* Make sure your oil is hot enough, mine wasn't at first and my crab cakes kept falling apart as well as absorbed a lot of oil. I would put the heat on medium-high for better results.

I will DEFINITELY make this again. Very filling, very delicious!

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This was my first time ever cooking crab cakes. Other recipes I looked at were more complicated and took several hours for the ingredients to cool. This recipe is great but the cakes came out very salty and almost too flavorful. I used Italian bread crumbs, so it might be better to use less flavorful bread crumbs or a little less seafood seasoning. Overall, it was incredibly easy and enjoyable.