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Crab Cakes

Crab Cakes recipe
photo by:kraft
All great cooks have a secret or two. Like using Ritz Crackers to add a buttery flavor to crab cakes—and a touch of cayenne to give them just the right amount of zing.
time
prep:
30 min
total:
30 min
servings
total:
12 servings
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posted:
8/25/2006
They just came out of the oven and EVERYBODY loves them!!!
posted:
8/22/2006
This is a very good crab cake recipe. I will definately be using this one again. We had a couple left over and reheated them 2 days later and they were still good. That's a big plus that they can be reheated.
posted:
8/8/2006
Very Very Good!!!
posted:
7/26/2006
I love this recipe!
posted:
6/12/2006
Oh, my gosh! I am making this recipe every WEEK. I live alone, and often make it just for me. I use imitation crab and let them chill for easier handling. I've fried them in olive oil and it works great. This week I'm going to dip them in Panko breadcrumbs before frying. Also I'm going to try Russian dressing instead of Ranch. I'll let you know how it works. Very versatile recipe. GREAT, GREAT, GREAT!
posted:
6/7/2006
These were the best crab cakes I have had bar none. The next time I make them I will put another can of crab meat in the recipe, just to have more crab. The recipe itself was good, I just like more meat.
posted:
5/18/2006
We thought they were very bland. They may be a decent appetizer at a party because they were easy to make, but they weren't very good as a main course for dinner.
posted:
5/17/2006
These are so easy to make and they are delicious! I make them all the time now.
posted:
5/9/2006
made this for a party , it was a great hit with everyone thank you for sharing it with us
posted:
4/10/2006
Very easy and was a big hit at my dinner party. But personally, they were a bit bland. I'd add garlic or a lot more green onion.
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