Best Ever Crab Cakes Recipe

Absolutely delicious! I made these for a Christmas Eve party and they were a hit with everyone. I doubled the recipe as I had two 16 oz cans of crab. I didn't have tarragon so I used minced garlic in one batch and hot sauce in another. I also mixed half lemon juice and half Worcestershire sauce, which turned out amazing! I added extra cracker crumbs to make the mixture less wet, chilled the mixture for an hour before cooking, and coated them with Italian bread crumbs. The result was fantastic! I believe the buttery crackers are the secret ingredient that gives these crab cakes their smooth and delicious taste.

Wonderful and simple to make. I substituted tarragon with Old Bay seasoning and the dish turned out fantastic.

In Maryland, using OLD BAY seasoning is essential for creating the most delicious crab cakes imaginable. I'm not sure if it's available elsewhere, but I highly recommend adding OLD BAY for the best flavor experience.

Firstly, I decided to double the recipe. Instead of tarragon, I opted for 2 teaspoons of Old Bay seasoning. I used only one egg in the mixture. To enhance the flavor, I sautéed a shallot and four garlic cloves in butter, then incorporated them into the wet ingredients. I also used one sleeve of Ritz crackers. The end result was absolutely delicious!

I decided to try using 2 1lb. cans of Super Lump crabmeat, and it turned out delicious when paired with Wholey's Remoulade Sauce. I'm planning to make more next week and even tried cooking them in my Air Fryer! I highly recommend giving this recipe a try!

Absolutely scrumptious and incredibly quick and effortless to make! I wish I had snapped a picture before devouring them... I utilized 2 6oz cans of lump crab meat, hence I incorporated an additional half portion of all the ingredients. Being quite discerning when it comes to crab cakes, I must say these are absolutely delicious! ❤️

This recipe is fantastic! I've already received requests to make it again. I followed some suggestions by using a mix of 1/2 lemon juice and 1/2 Worcestershire sauce. Since I didn't have tarragon, I opted for Cajun seasoning with a hint of cayenne pepper instead. After chilling the dish overnight, I coated it in garlic and herb bread crumbs before cooking it in a skillet with a thin layer of oil. The result was absolutely delicious!

I made some adjustments to the traditional crab cake recipe by replacing the tarragon with Old Bay seasoning, adding chopped green onions, a dash of cayenne pepper, Ritz cracker crumbs, lemon juice, mayo, Dijon mustard, and beaten eggs. After mixing everything together, I gently folded in a pound of canned lump crab meat to form patties that I then fried on an electric griddle over medium-high heat. The crab cakes cooked evenly on each side in just 4-5 minutes, thanks to the griddle's convenient design that made flipping them a breeze. I was able to yield six large and perfectly crispy crab cakes that were, without a doubt, the most delicious I've ever had. Following Eric Rupert's philosophy that "the fish is the star of the plate," I kept the crab as the main focus without overwhelming it with unnecessary ingredients in the cake. To complete the meal, I served the crab cakes with my homemade remoulade sauce, which features a creamy base of mayo, tangy horseradish, Dijon mustard, a hint of ketchup, pureed onion, and a touch of garlic powder.

Ironically, despite not being a fan of seafood at all, I found myself cooking up a storm with a recipe that I didn't even taste. A friend gifted me some crab meat and requested crabcakes, so I scoured many recipes and settled on this one. To my surprise, it turned out to be a huge success! I had to double the recipe to make use of the 16-ounce can of crab meat, opting for fresh rosemary over tarragon. It was a quick and straightforward process, and the delightful aroma wafting through the house was a bonus. I've already been requested to whip up more of these in a couple of weeks. Cheers to a recipe that exceeded expectations!

I usually don't write many reviews, but I have to say, this was excellent. I used premium crab meat for this dish. After grilling the crab, we enjoyed the leg and claw meat, while using the meat from the section between the legs and body to make crab cakes. My family usually doesn't fancy that portion when eating the legs, so I decided to repurpose it this time. It turned out to be a great success! No wastage at all.

These were fantastic! Instead of tarragon, I opted for Old Bay seasoning and used vegetable crackers since they were readily available in my pantry. I increased the amount of crackers until the mixture held together well. I made mini crab cakes for appetizers and paired them with cayenne-spiced mayonnaise. Quick, simple, and incredibly delicious!

I really enjoy this recipe. However, I did encounter some issues along the way. The mixture was too mushy to shape into patties, so I ended up adding more crackers. Additionally, there was too much butter in the skillet. Despite these mistakes, the end result still tasted delicious. I am determined to keep refining my technique and trying again.

Great experience! I really enjoyed the round crackers. Personally, I prefer the spices used in John's recipe.

I used this recipe to challenge Bobby Flay! I substituted the following ingredients: - In-n-Out spread instead of mayo - Rosemary instead of tarragon - Panko flakes instead of crackers And finally, being a fan of cocktail sauce, it was delicious! A huge thanks for a truly tasty moment in my kitchen!! JNZ from San Diego

Outstanding

Looks amazing

I am not a fan of tarragon so I did not use it. Instead, I added Old Bay and broiled the crab cakes. They had a good ratio of crab to filler.

They were amazing.

Added a touch of cayenne and Old Bay seasoning (representing my Maryland roots) - absolutely delicious!

Tasty! I switched out green onions for chives and threw in a dollop of flour to improve the texture.