Appears in Cook's Illustrated July/August 1997
Tartar sauce is the perfect mate to fried seafood, but it can be bland and overly chunky.
Looking for just the right crab meat, binder, and cooking technique for our crab cakes recipe, we settled on Atlantic blue crab, top quality crab meat that is labeled "jumbo lump." Fine bread crumbs made the best binder for our cr...