Maryland Crab Cakes for Two
Too many crab cakes are tightly bound with bready fillers. We wanted a crab cake that could barely keep it together.
WHY THIS RECIPE WORKS
Since fresh crabmeat is expensive and frequently unavailable, we soak pasteurized crabmeat in milk before straining it to remove any off-putting flavors. Patting the crab dry ensured that we needed less filler—in this case crushed saltines—... Read More