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There really should be nothing in a crab cake but maybe salt, pepper, a bit of mayo and a teeny enough bit of binder to hold it together. They should NOT have peppers or herbs in them...and should not taste like anything but nice, fresh crab!
I agree. Anymore, I make salmon cakes instead, because they're cheap, and I don't need to spend $15 on crab and then be disappointed because they have no flavor.
There really should be nothing in a crab cake but maybe salt, pepper, a bit of mayo and a teeny enough bit of binder to hold it together. They should NOT have peppers or herbs in them...and should not taste like anything but nice, fresh crab!
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Why not just eat crab then?
I like my crab cakes with real crab, but with other ingredients to make it into a crabcake.
I like my crab cakes with real crab, but with other ingredients to make it into a crabcake.
if I just want crab then I just eat crab.
I think what might have been what he was referring to: not much binder. That still keeps them a little less expensive than real crab and is easier to eat.
and when you live in ABQ or here in NWA you are stuck with using either canned crab or frozen crab legs: for whatever the reason flavor is lost in the process so by the time you make the cakes they are just no the same as the fresh ones we used to bet in the DC/Md area. I even bought a lb of lump crab at Sam's not to long ago: $20 and it still wasn't all that great.
Actually, I've had crab cakes made from the refrigerated lump crab from BJ's that was shockingly good. My Maryland native neighbor makes them (bless her!)
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