*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was a good basic recipe. I made a few changed/additions. Like other users, halved the mayo and added 2 eggs. Used a bit more crab meat, as I like mine full of crab. 1/2 saltines, 1/2 bread crumbs. about 1/3 cup dried parsley, some lemon juice, some worchestershire, and definitely more old bay (I'm from MD). I couldn't bring myself to broil these, I've always pan fried, so I used 1 Tbsp butter and a few Tbsp Vegetable oil on med/high heat. These are filling, so I served on toasted buns with tomatoes and a wonderful veggie medley on the side. Thanks for the recipe!
AFTER READING ALL THE REVIEWS: I tried this several recommended ways, and this seems to be the key to a happy crowd for us.. 1) changing mayo amount to 1/2C or it turns out to be very greasy to us. 2) add chopped green onion and red pepper (eyeball amount) esp since most our friends aren't onion fans 3) add 1/8C parsley 4) 1.5t Old Bay Seasoning, and lastly I followed the advice of putting a dash of Worcestershire's and lemon juice. What a hit this was. If you use the broiler instead of frying on med-high ...please check them often as they should not dark in color as some have shown but a golden brown.
These were really great! They made me homesick for Baltimore. Too salty for me so I replaced the crackers with bread crumbs and added a bit more Old Bay instead. I think next time I'll try unsalted crackers. I like the cracker consistancy and a strong Old Bay flavor but saltines were too much. Thanks!
I made this for my wife and she loved it. We gave some to our neighbors who also liked it and now want the recipe. It tastes great and is easy to make. Since the recipe doesn't ask for frying, clean up is easy and the house didn't have an oily smell. I used a 1/4 measuring cup to help shape the cakes. Just pat down with your palm to make the cakes a little flatter but wider.
I have made this recipe more times than I can count. I use 1 cup breadcrumbs instead of the saltine crackers and made the cakes considerably smaller (about 2 inches in diameter - I get about 20 cakes) and broiled them 5-7 minutes each side. Great as appetizers. My friends always request them!
These were awesome! I used Club crackers instead of saltines. The butter flavor really added to the recipe. I chopped the onion and celery super fine and used just a little less onion than 1/4c. I was skeptical about broiling them because I have always pan fried my crabcakes but WOW! They were as good if not better that pan fried. It took about 5-6 min per side under the broiler. I used whole lump crab on sale 2lb for 16. I will be making these this way from now on. As a topper sauce I took one part mayo one part Di'jon mustard and a splash of Worstershire sauce and mixed it and placed a dollop on top. EXCELLENT!
I love crab cakes and now my own crab cakes are my favorite. I can never stick to a recipe so I added to this recipe but it was great. I used bread crumbs and corn meal instead of saltines I added green onions and some other spices but it was great! I served it with "Trader Joe's" tartar sauce and everyone flips over them!!
these crab cakes were really good and im excited about them! ill definitely be making them again. i changed the recipe slightly: used 2 eggs and 1/2 cup mayo instead of a whole cup. added green onions and chopped red pepper. extra old bay seasoning multi-grain club crackers instead of saltines. they were a little too wet when i added the amount of crackers called for so i added some extra. also used canned lump crab meat which was fine. they stuck together GREAT and made perfect patties. they tasted perfect. im a big fan of the broiling technique instead of frying less cleanup and much easier. THANK YOU!
This is a great recipe! Like others I added a few of my own ideas. I added a little cajun seasoning & cayenne and I increased the amount of mustard. I sauteed in a very small amount of olive oil then I put them on a broiled portabello mushroom sprinkled with a little parmesan and my husband went through the roof.