In this video, Chef John reveals the secret to a delicious crab cake—hardly any filler and big chunks o’ good fresh crab! You’ll see how to fold the crab into the slurry. (Incidentally, you will also learn what a “slurry” is.) These cakes are a little fall-aparty until you get them into the oil, but they are well worth it! Check out the recipe for Chef John's Crab Cakes. And one additional tip: for best results, be sure to use good quality crab for these cakes.