Of all the seafood that will cake, crab is obviously superior, and I didn’t have a good go-to crab cake recipe until this one. Normally mine are either too liquidy, ending up as crab cake pudding or too crumbly causing my heart rate to rapidly rise as I destroy them with each pan flip. Neither scenario stops me from inhaling them, however, this recipe is restaurant quality (if you remember restaurants).
I’ve always used the whole egg, but GBC calls for only the yolks. Maybe that’s the secret? Who knows, but I’ll never go back. Maybe this recipe will turn me into one of those people that saves their egg whites for an ultra-healthy frittata the next morning (probably not).
These crab cakes are truly delicious. They hold together as if there are a ton of bread crumbs, but when you cut into it, it’s all crab. Most things are better with Old Bay and these are no exception. Highly recommend giving them a try if you need a break from salmon burgers. Pairs well with sweet potato fries and failing to eat slowly.
Would make again: Once a month probably