28 Reviews of Chesapeake Bay Crab Cakes

From: Chef Booshman

On Oct 26, 2005

Update on the 9/9/05 rating. I have made this 2 more times since my last review. Being from southern Maryland, crab cakes are near and dear to my heart. The perfect crab cake has little filler and lots of crab. This is it. I did learn a couple of things I'd like to pass on. The oil for frying should only come up half way on the cakes. Too deep and they will foam and fall apart. Also, do not fry more than 4 at a time. More will cool the oil down too much. And lastly, make plenty, these get gobbled down real fast. Thanks again for a terrific recipe!

From: Gloria 15x

On Jul 25, 2006

These are great! I have learned with crab cakes if you chill them for several hours (the butter solidifies) and turn them only once while cooking they come out beautifully. Gloria

From: Kiwiwife

On Jun 26, 2007

Made these for my hubby and he said..."I've had alot of crabcakes and these are the best I have eaten" he ate 3 large cakes! I usually search and go with the highest rated but I have tried Nurse Di's recipes before and they are always great! Glad I choose these. Took Glorias review into consideration and chilled about an hour before frying. I made the rest as posted with the exception of green onions for onion. Came together and held together beautifully! I wasn't sure if the 1/4 cup butter was to be mixed in but figured it out when I mixed evertyhhing but the butter and it was dry, so I added a& it worked great! Thanks for a great recipe!

From: Chef #385169

On Aug 16, 2007

I have made this recipe several times and they are delicious. I've made them regular size for an entree and minis for appetizer, everybody raves about them everytime I make them. I use red onion and red Bell pepper, a bit more of both than what the recipe calls. Lately I've been broiling them instead of frying them and they are fantastic and healthier! If you're going to broil them don't coat in breadcrumbs and broil for 5-6 minutes on each side. YUM!! I'm making these again next week for a dinner party and my mouth is watering already!

From: snohflake

On Jun 21, 2006

These crab cakes have so much flavor. The only things I did differently = minced scallions vs onions, red pepper vs green, and I coated my finished cakes in panko crumbs. Thanks for this keeper of a recipe!

From: debonweb1953

On Jan 9, 2008

Classic crab cakes at their best! I halved the recipe and made small, "bite-size" crab cakes for appetizers. And yes, refrigerating them for a couple hours after you form them makes them perfect for frying. Not one of them fell apart. These are great!

From: ChelseaB

On Oct 29, 2003

This was my first time to try making crab cakes on my own. They were very easy--don't know why I thought it would be difficult? The blend of seasonings was nice and very tasty. Not overpowering. The cakes held together well. The coating was crunchy and the inside was tender. We dipped them in seafood sauce. Very delicious and will make again.

From: IngridH

On Sep 29, 2008

These were really good. The only thing I would change is to add a little salt and pepper to the mix before forming the cakes. I cut the recipe in half, as I only had 8 ounces of crab meat, used a whole small egg, and made three large cakes instead of four small ones (I had three people to serve). I fried in canola oil, but they only took 2-3 minutes per side to get to a beautiful golden brown, and done all the way through. Any longer and they would have burnt. Thanks for a great recipe- I'll definately make again.

From: jpknight22

On Jul 17, 2008

Top shelf - crabcakes at their best! These turned out exceptionally well using a large 1 lb. can of lump crab meat from the seafood department in the grocery store. It shouldn't happen if you drain the crabmeat, but if you're concerned about the crabcakes falling apart, refrigerate the patties prior to frying. If the mixture isn't binding well, add another tablespoon of mayonnaise.

From: SweetsLady

On Sep 5, 2007

Wonderful crab cakes!! I accidentally added everything in without realizing that I had halved the crab, but they still came out wonderful. I will definitely have to chilll them next time to see if they stay together better. Thanks for the great recipe! There weren't any left!