Maryland Crab Cakes
Appears in Cook's Country June/July 2010
The less binder, the better they tasted-but the more they fell apart. Where was the sweet spot?
WHY THIS RECIPE WORKS
To get our Maryland Crab Cakes to form without adding too much binder, we dried the crabmeat with paper towels, which allowed us to use fewer crushed crackers. We found that broiling the crab cakes on a greased baking sheet allowed us to br...