Crab Cakes

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By James Peterson

Published 2007

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The ideal crab cake is made of big chunks of lump crabmeat held together with minimal bread crumbs and egg. While good-quality lump crabmeat, especially jumbo grade ( for more about crabmeat grades), has very little shell and cartilage, you should pick through it to be sure. To spot the cartilage, spread the meat on a sheet pan and slide it under the broiler for just a few seconds. The cartilage will turn red.