First time I ever made crab cakes- these were EASY, very tasty and pretty to look at as well! Be sure to use good quality crab meat for best results! I've made them several more times now and love them!

This is a great base recipe, but as other reviews mention, in needs more spice. Here's what I did differently, and they were to die for: I added a splash of Worcestershire sauce, 2 minced cloves of garlic, sprinkle of salt and pepper, an entire tsp. Old Bay seasoning, 1/2 tsp. hot sauce, and 1 tbs. dijon mustard to the egg mixture. To save a few bucks, I used two 4 oz. cans of lump crab and two 4 oz. cans regular white crab meat. I omitted the milk completely, and crushed up 10 town house crackers into the crab. I stored the caked on parchment paper on a baking sheet 4-5 hrs. before frying and dredged in panko crumbs right before they hit the skillet. I also used the red pepper sauce in another allrecipes.com crabcake recipe to serve. DIVINE!!!

The ingredients, and proportions of them, are spot on accurate for classic, traditional crab cakes...you want good quality crab meat and lots of it, and just enough egg, crumbs and mayo to bind it. The Old Bay too, is the typical seasoning. Use a light hand and mix gently--you want nice, big chunks of crab, not mush balls! I have made crab cakes often and coat them in Japanese Panko bread crumbs, and was curious to try these as they were not coated in anything before frying. After doing it this way, I have to say I much prefer them coated with either the panko bread crumbs or even just flour before frying. Refrigerating them for a good hour or so before frying really helps them to keep their shape while cooking. All and all, this is a good, basic recipe, but really much better lightly dredged in flour or panko crumbs. I accompanied these with lemon wedges and "Remoulade Sauce a la New Orleans," also from this site.

As noted by many others, this is a great starter recipe for truly excellent crab cakes. Changes that I made include: 1) 2:1 Dijon mustard:mayonase, with a slight increase in total quantity 2) Italian bread crumbs rather than crackers, a bit less than called for in the original recipe 3) Double or more) the Old Bay® or equivalent and use d'Jardins "Blazin' Saddles®" habanero sauce (about 1/2+ tsp) 4) 1-2 minced garlic cloves, first sauteed in butter (living well versus living long?) 5) Increase the amount of green onion by about 50% 6) Dredge in Panko before frying So far, rave reviews... Thank you Pam Anderson!

this was a wow! i used ritz crackers instead of reg. saltines and added a lot more old bay and hot sauce. i also took a reviewers advice and sprinkled a few bread crumbs on top right before i put them in the oil. it was soooo good. i will make this again.

We tweaked this a bit...but the ingredient lineup is solid. First of all, and most importantly, we used fresh crab we had caught off Anacortes in Puget Sound...admittedly a huge luxury. Secondly, we reduced the quantities of crackers and breadcrumbs, the idea being that they're not RitzCrackerCakes, they're Crab cakes...so the more crab the better...little tobasco, used fresh garlic instead of powder. The crackers we crushed about 10 and mixed them in there, then just dredged the cakes in bread crumbs so the outside was nice and crispy. This is a great, forgiving recipe...so go crazy- you can't go too far wrong, right?

A really easy recipe. I made mine with tofu "crab" meat, skipped the milk, and used Ritz crackers b/c that's what I had on hand. A huge HUGE hit with the husband.

This recipe came out perfect! I did make some substitutions to keep the Weight Watchers point value down. I used egg beaters for eggs, used 1 TBS Fat Free Mayo + 1 TBS dijon mustard for 2 TBS mayo, used 4 tsp Silk soy milk for 4 tsp milk, and used 10 onion flavored melba toast for 10 saltine crackers. I also doubled spices and green onions for extra flavor and used 1 tsp Old bay. I will definitely make this again. For those on Weight Watchers using Flex Points, the modified recipe came to 26 total points; with each crab cake (not serving) being 3.25 points each. It was a nice change from the usual chicken meals we eat. Thank you for this recipe!!

It's a very good recipe but not perfect. There was too much liquid and not enough spices. I added fresh parsley, crushed red peppper and a little garlic.

This is a good starter recipe for adding other ingredients that suit your taste. I ended up using more mayo to hold everything together and more like 1 tsp. of Old Bay seasoning. I also added more green onions, and in the future I'll add more crunchy green veggies like chopped celery or green bell pepper. I used breadcrumbs instead of crushed saltines (panko would also be good), and I coated each crab cake in breadcrumbs before I fried it. With some homemade tartar sauce and lemon juice, these were excellent. Make sure not to break up all the lumps in the crabmeat, or the texture will be all wrong.

Excellent! I used leftover crab from last night's dinner, doubled the seasonings and green onion and used spicy cocktail sauce in place of the hot sauce. Coated with panko bread crumbs before frying and made an accompanying sweet sauce out of mayo, dijon mustard and a little peach preserves. OH was this ever yummy, thanks so much for sharing this recipe!

VERY GOOD

I am not a huge crab cake fan but this recipe was simple enough to get me to try my luck. These came out great but as usual I had to give the formula a little twist - I used half mayo and half dejon mustard and added a small sazon (cilantro) seasoning packet to the egg mixture.

This is our favorite crab cake recipe. It has more meat/less fillers. I do use more old bay seasoning and 2 whole green onions. I also 2 tsp of milk as 4 makes the crab cakes crumble easier. I also use veg oil instead as I don't care for the olive oil taste with these.

Easy. pretty tasty. After reading other reviews, I thought I'd double the spices. It worked well (although we like spice, so when we do this again, we'll be adding even more).