Growing up on Maryland and a crab cake lover this is very close to how I was taught. Some hints for those not from Maryland; Best to use fresh Maryland Blue Crab if possible. If you have to use canned then use Lump meat and drain it with a strainer or towels for 30 min. mix liquid ingred together first and fold in the meat; the idea is to keep the meat in large "Lumps". A good cake does not need alot of additional ingred (onion, celery..etc) and Broiled is the best both for taste (in my opinion) and to keep it together. Bread with the ends removed and ripped into little pieces makes the best cake...good luck and hope you enjoy.
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Growing up on Maryland and a crab cake lover this is very close to how I was taught. Some...