- Most Helpful
- Highest Rating
These are great! I've never had crab cakes before, let alone the ones from Joe's Crab Shack so I have nothing to compare them to but they are quite tasty. I had to make some changes based on the ingredients I had in the cupboards. I used about 1/2 cup of dry stove-top mix as I ran out of breadcrumbs, substituted a couple dashes of hot sauce for the pepper flakes and omitted the Old Bay seasoning completely as they don't seem to sell it at any of the stores here. I also didn't bother coating them in flour, and I pan-fried mine in olive oil as I'm trying to watch my weight. Thanks for sharing!
As a life long maryland resident and crab cake lover I have to say this recipe has great flavor and tatste and really easy to make. I used Jumbo Lump Backfin Blue Crab meat of course. I also grilled them to help reduce the fat content and they were GREAT. They would work well broiled and for those not concerned with their diet I bet they are wonderful fried. The best part is they were even better the next day. We had cooked too many. I know hard to beleive and had to refrigerate some till the next day. I usually don't like left over reheated crab cakes. The wife and I both agreed these were even better the second day. Next time we will cook them and refrigerate them, and eat them the second day. Thanks for a GREAT recipe.
Good, but way too spicy for me. I would cut the black pepper down to 1/4 Teasponn, omit the red pepper, and offer a spicy sauce on the side.
these were sooooo good!!! i'm planning on making again but as a main course (crab cake burgers.....yum!)i had a similar recipe that i had lost....i don't remember mine having the old bay seasoning, so i used my regular seasoned salt, but will try again with the old bay seasoning. i would have used it in the first place but i didn't have any on hand. thank you! update: 02/11/08 tried these as burgers on toasted sourdough with tarter sauce, tomatoes, arugula and onions and they were so yummy. made them a little larger than if they were apps. to fill the bread. will make again.
Absolutely Delicious!! DH wants me to make again soon. I made these as the main course with broccoli and a salad. Very fulfilling. We've never been to Joe's Crab Shack so I can't say that they are similar but I can vouche that they are mighty tastey! Thanks for a wonderful recipe.
Have eaten at Joe's, but never had the crab cakes & not sure I would w/these babies around. I made the recipe exactly as written except that I shallow-fried them in olive oil. My crab mixture was fairly loose & I doubt it would have held up for deep frying. They were nicely crisped & well-seasoned w/the crab taste shining through. Thx for sharing this keeper w/us!
These crab cakes had waaaaay too much bread. I couldn't even taste the crab. The seasoning was fine. I would recommend that when making these, cut back on the bread crumbs by 1/4. I'm not sure what that would do to the rest of the wet ingredients (egg/mayonaise).
These were a little dry and not close to Joe's in our opinion. They did have a good flavor though. I will say that we used imitation crab meat because Tom is allergic to the real thing, so perhaps that dried it out?
These were wonderful. Made as directed and they weren perfect!!
I made these for my son-in-law. This is his rating and he is a crab cake connoisseur! Thanks for sharing.