One of the best crab cake recipes I've come across. Use good-quality lump crab meat for the best results!

I made these crab cakes just as directed and they were delicious. As stated before they are better than most restaurants. So good that I plan to serve them to the family on Christmas Eve.

first time i ever made crab cakes was using this receipe with imitation crab meat. The wife said it was the best she had ever tasted. i've had crab cakes in md. and other places and i have to admit this recipe is a blue ribbon!

This is a great recipe. I used dried italian bread crumbs because I had them in place of the soft bread crumbs. They were not to greasy and didn't seam to soak up the butter. When I make them again, I might add some hot pepper sauce. Delicious!

I had twice as much crabmeat and so did a sort of a doubling, although to cut down on calories and fat I still wound up using just a little bit more recipe ingredients than the single batch recipe called for. Besides being a bit crumbly (I couldn't wait, didn't refrigerate until firm as directed I just fried them right up so maybe they'd be firmer if i had) they were very delicious. I think they're great with a squeeze of lemon just before serving with tartar sauce.

I love to order crab cakes at restaurants but now I've been spoiled. This recipe is also great with salmon substituted for crab. I used at 14 oz can of red salmon (its better than the pink) and followed it just the same. Try a remoulade sauce on top and you will have friends begging you for the recipe.

This recipe is amazing...it is sooo good and extremely simple! It's full of flavor and has become a fave. meal in our home!

this recipe is the best I have ever tried. I can't wait to have my co-workers try them!