Published February 1, 2005.
Looking for just the right crab meat, binder, and cooking technique for our crab cakes recipe, we settled on Atlantic blue crab, top quality crab meat that is labeled "jumbo lump." Fine bread crumbs made the best binder for our crab cakes recipe because of their mild flavor—they don't overwhelm the flavor of the crab—and because they are easy to mix in. To get the crab cakes to hold together during cooking, we refrigerated them for as little as half an hour. The cold firmed up the cakes so that they fried into perfect plump rounds without falling apart.
The addition of sour cream makes this sauce richer than traditional tartar sauce. The chipotles add smoky and spicy flavors.
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