Original recipe yields 8 servings
Based on a 2,000 calorie diet
These are incredible! I doctored them a bit because I don't have Old Bay seasoning. I threw in some chives, cumin, celery salt, basil, a tiny bit of thyme, cumin, and a smidge of chili pepper....
Just made these for an appetizer for tonight's dinner...YUMMY! These are so good and easy, especially since everything is already in your fridge or cabinet! I followed the recipe exactly as writ...
I halved this recipe to use some crab left over from another dish. I also broiled them. I thought the recipe was a bit “fluid” but after broiling (on high, 5 minutes each side) they did firm up....
Wonderful! The only thing I added was some sauteed onions. Will definitely make these again.
Great Recipe...ingredients in most cabinets/canisters/fridge...you'll love them!
If you are going to go to the trouble of making crab cakes PLEASE DON'T use canned flaked crab meat. That has as much resemblance to real crab meat as canned tuna has to fresh sushi grade tuna. ...
very good. Some times crab cakes get dense and dry but these cakes came out perfect.
I made these Crab Cakes and they are super awesome. I recommend using real claw crab meat, not from the can, you will love them.
Great easy recipe with lots of crab meat and uses on hand ingredients! We didn't have any saltines so we substituted bread crumbs and it was delicious!