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Epicurious

Crabby Crab Cakes

Crab has the best texture and among the best flavor of all of the crustaceans, and the best crab cakes are those that showcase the crab most fully. So getting the most out of crab cakes often means putting the least into them. When you start loading crab cakes up with white bread, corn, curry, and complicated sauces, you might be making them different, but you’re not making them better. I usually serve my crab cakes with nothing more than lemon wedges, but tartar sauce and aïoli (recipes for both are on page 306) are both excellent choices if you choose to make a condiment.

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