Best Crab Cakes

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Appears in Cook's Illustrated May/June 2012, America's Test Kitchen TV

Who says great crab cakes have to start with fresh-from-the-shell crabmeat? We wanted briny, sweet-tasting results—no matter what the starting point.

SERVES4

TIME1¼ hours, plus 20 minutes brining and 30 minutes chilling

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WHY THIS RECIPE WORKS

Our crab cakes are not bound with flavor-muting bread crumbs, gloppy mayo, and eggs. Instead, a delicate shrimp mousse holds everything in place and enhances crabmeat’s natural sweetness. Add some classic components like Old Bay and lemon j...

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