This recipe is great! All of my friends and family have loved them. Instead of frying however we bake at 375 for around 25 minutes. The recipe has a great taste that doesnt interfere with the crabmeat. Try them and enjoy!
I've made these crab cakes a couple of times now and they're always a hit! They are easy to make and taste great. I've fried them, but like them better when I bake them. Just spray a little cooking spray and pop them in the oven and they come out just as if you fried them. I also made great appetizers with these by using wonton wrappers in a mini muffin pan and putting the crab cakes in them. Great!!!
I have been making these crab cake for 4 years. They are amazing. Just be delicate when frying and flipping as they are all crab meat. I often make the mixture a few hours before upto the point of rolling them into balls. I leave them on a platter in the fridge for up to a couple of hours until I am ready to fry.
I grew up in Maryland and know what real crab cakes taste like - this recipe tasted like the ones Mom used to make. Will definitely make again.
so easy and tastes great. As we are trying to cut back on fat I prepared these on the George Foreman Grill... no pam no oil and with the no stick surface these just slide right off! This recipe is truly a keeper.
I used king crab legs for this recipe. The type mustard you use will affect the taste. I used stoned ground mustard. I also added some red onion. I would let this set for awhile before forming into patties.
I was surprised this is a really easy and good recipe. When I made the batter it was watery so I added an extra 2 tbls of biscut mix then it was much better. My husband loved them!!!
I live in Maryland and would have to say these were pretty average. They were much too bready and salty.
This one's a keeper. Really easy taste great.
