Cocktail Crab Cakes
Why This Recipe Works
Our best cocktail crab cakes recipe was made with fresh meat, “jumbo lump” in particular, and just enough binding to hold the meat together. We liked bread crumbs best for our cocktail crab cakes recipe because they blended well into the mixture and contributed little flavor to compete with the crab. Glued together with a bit of good-quality mayonnaise and an egg, the crab cakes held together a bit too tenuously for comfort, but more binding only muted the crab’s flavor. The solution was a short chill: After just 30 minutes in the fridge, the cakes were firm enough to pan-fry without any risk of crumbling.