Classic Crab Cakes

  • stormydogblue Posted: 04/05/13
    Worthy of a Special Occasion

    Excellent! My family says better than a restaurant. I used a pound of fresh crab meat and doubled the recipe. I made the recipe exactly as written except I refrigerated the crab mixture for about 45 minutes before forming into cakes and cooking. They held together beautifully. This is my go-to crab cake recipe, absolutely appropriate for company. I do NOT like the flavor of green pepper in a crab cake, so I was glad to find this one. The green onion and fresh parsley were perfect,subtle compliments to the flavor, and I found the other ingredients in perfect proportion.

  • AprilTr Posted: 03/21/13
    Worthy of a Special Occasion

    The only bad thing about this receipe is that it didn't make more!!! I used a 6oz can of fancy lump crab meat (instead of the really expensive stuff in the seafood department) and it worked just as well.

  • amateurcook Posted: 04/05/13
    Worthy of a Special Occasion

    Wow! this was very tasty. Used one can of crab meat from Costco but should have used both it was so tasty. Didn't have the Old Bay seasoning and used my all purpose blend w/o salt and did not add the kosher salt. Made the day before for a luncheon. Will definitely make again.

  • MaryEliz Posted: 06/08/13
    Worthy of a Special Occasion

    Delicious! Agree with another reviewer about refrigerating prior to forming crab balls as they hold together better. Next time I will double recipe and make smaller cakes to serve as an hors d'oeuvre.

  • Dunateo Posted: 05/19/13
    Worthy of a Special Occasion

    I've made this recipe three times so far. Since lump crapmeat is out of my budget for the moment, I've been using Tilapia. Absolutely delicious! Can't wait to try it with the lump crab meat.


More From Cooking Light