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—to bind the cakes together. An egg yolk and some mayonnaise add richness, and scallions, Old Bay, and a bit of hot sauce round out the simple ingredient list. To give the two giant crab cakes a golden-brown exterior without the fuss (and mess) of flipping, we broil the crab cakes instead of frying them.
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