Maryland Crab Cakes for Two

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Appears in Cook's Country August/September 2014

Too many crab cakes are tightly bound with bready fillers. We wanted a crab cake that could barely keep it together.

SERVES 2

TIME 40 minutes, plus 20 minutes soaking and 1 hour chilling

Maryland Crab Cakes for Two

WHY THIS RECIPE WORKS

Since fresh crabmeat is expensive and frequently unavailable, we soak pasteurized crabmeat in milk before straining it to remove any off-putting flavors. Patting the crab dry ensured that we needed less filler—in this case crushed saltines—...

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