This article presents a crab cake recipe that highlights the crab meat instead of hiding it with unnecessary fillers. It celebrates the use of Chesapeake Bay jumbo lump blue crab but also allows for variations based on budget. The recipe suggests using Japanese-style panko breadcrumbs for a lighter texture. Serving suggestions include pairing the crab cakes simply with a spritz of lemon juice or opting for dips like cocktail or tartar sauce, with tips for size adjustments using an ice cream scoop for smaller portions.
A good crab cake recipe doesn't hide the crab-it celebrates it. While some versions load the patties with soaked white bread, crushed saltines, Ritz cracker crumbs, or other fillers, this one puts the crab meat front and center.
We prefer Japanese-style panko breadcrumbs, which are less dense than Italian-style and make for a lighter, airier patty.
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