Recipe by: USA WEEKEND columnist Pam Anderson
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The BEST crab cakes! I rolled the crabcakes lightly in panko bread crumbs before frying which added a nice crunch.
My family and I weren't that impressed with this recipe. I used canned crab, so maybe that was part of the problem. It was a little salty and too moist. I had trouble keeping the cakes togeth...
The BEST crab cakes! I rolled the crabcakes lightly in panko bread crumbs before frying which added a nice crunch.
I LOVE this recipe. I've used it at least a dozen times. I can never find the Old chesapeke seasonings, so I just use salt, pepper, dried mustard, red pepper, onion powder, and some parsley fl...
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 ...
This recipe is awesome! It is the first time I have had crabcakes and did not need any dipping sauce with it. I did make a couple of modifications: I used 12 ozs. of imitation crab instead of re...
I served this last night with a cilantro-lime sauce and everyone loved it! My husband mentioned that these were made just the way he liked them...pretty much all crab meat! Very easy to prepar...
I've tried so many times to find a good crab cake recipe and I found it! These crb cakes melt in your mouth and don't fall apart as bad like other recipes I've tried. I added green peppers for m...
My rating did not match my husband and son at all. They loved. If it was up to me, I would not make again, but for them, I will. I added a little more Old Bay and kept everything else as writ...
These were pretty good, a little bland though. Next time I will try to tweak this recipe a bit, to give it a little more spice.