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Maryland Crab Cakes I

Reviewed: Jul. 2, 2013
An excellent recipe (although I pan fried them, then finished them in the oven, which is the "Maryland Way;" I'm a chef and native of MD's Eastern Shore). I see the criticisms, and you're right: they can be crumbly...the trick is getting them just right. "Authentic" Maryland crab cake recipes can vary quite a bit; a Maryland crab cake is really less of an ingredients list than a philosophy: plenty of Jumbo Lump crabmeat, with just enough filler to bind it together. Thus, the "perfect" Maryland crab cake is the one that, if you were to add any less filler, would fall apart. Personally, instead of the bread, I prefer cracker meal, but you will find a different blend of filler in virtually every chef's kitchen...The crabs are the important part, and although I'll always be partial to Maryland blue crab, I must say that the blue crabs they harvest on the Albemarle Sound in North Carolina are (almost) just as good...but don't tell my folks!
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