Fri, May-13-16, 08:35
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Senior Member
Posts: 6,140
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Plan: Mostly Fung/IDM
Stats: 165/138.4/135
BF:???/better/???
Progress: 89%
Location: Washington state
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Quote:
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Originally Posted by Robin120
I grew up in MD- the nice places use no filler at all 
The trick is after forming patties, let them set in fridge for at least a good hour before you broil them.
they are one of my favorite foods 
one of the local chains serves them over a hot garlicky coleslaw (shredded slaw, garlic, butter, salt and pepper). i LOVE it and have started serving them this way, too. |
You're right about the no filler, Robin. My mom (and then I) always used a recipe from the back of a can of Giant brand fresh crab legs and meat that had no mayo, no filler. This would have been the early 70s - it's no longer on the can as far as I know. A tiny bit of flax (no more than 1 T per pound of crab) seems to work well, but I would welcome a recipe with NO filler.
I live in WA now, another place that takes crab cakes seriously, but I've yet to find one that truly measures up to MD crab cakes. Hmmm, I'll be in DC/MD this summer - what is the chain that sells CCs on slaw? I'll seek them out...
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