"Pure vanilla extract is so expensive! After learning to do it this way, I always have a bottle in the back of my cabinet "brewing". Avoid light exposure. I've learned that it's best after 4-6 months. I generally use 3/4 cup vodka + 1 vanilla bean (halved & split down the middle to get seeds out right away). Who needs 750ml of vanilla extract?!?"

"My favorite! I leave out capers and mustard simply because I'm not a fan of those flavors, but the crab cakes are delicious even without them! For those of you having trouble with the crab cakes falling apart, make sure you use regular mayo (not light), and that you shape them (press firmly) then refrigerate for AT LEAST 30 minutes. The longer the better. Don't overcrowd the pan - it'll be easier to flip them when you have space without destroying them in the process. For those of you offended that this is not a true "Maryland" crab cake, Ina never said it was. Keep an open mind - the flavors are delicious!"

"Reduced the recipe to 1/6 to serve 2 people instead of 12. My oven is somewhat temperamental, and I ended up baking at 350F for 13 minutes. The cake needed the extra time. It was true cake around the edges, and soft pudding in the middle. A little too dense chocolate taste for me, but still delicious! Kept it simple and served with vanilla ice cream and raspberries. I'd make it again for company, but not something I'll personally be craving. Very very strong & dense chocolate flavor."

"Delicious! Would serve for company in a heartbeat. I purchased already peeled garlic to ease preparation. Halved the recipe for 2 people + leftovers, used 2 large bone-in breasts + 5 drumsticks (organic chicken). Was worried the large bone-in breasts were not cooked through, so I gave it an additional 5-10 minutes. It probably didn't need it, but chicken was falling off the bone and still very moist from all the pan juices. Served with brown rice and roasted asparagus. This will be a regular!"