I recently went to Boston and had crab cakes at several different restaurants and they were delicious. Don’t @ me, Maryland, but they were better than anything I’ve had in the Baltimore and DC area. For one, The “crab” was very forward rather than the “cake” part. Like good crab meat with enough “cake” to make it hold in a patty form, and some fresh greens.
Any recipes for more Boston-style crab cakes?
Cooks illustrated has a good recipe in their cooking for two book.
Easy peasy.
Saute small mince onion & red pepper. cool add to crab meat, season with salt & pepper, some dill and add peppers & onions add just enough breadcrumb & mayo to bind
form into cakes, you can bread again but i wouldnt. saute until brown, hit with some lemon and you got yerself a meal.
Backfin is probably the best value, jumbo lump being the most expensive
Thanks. Off to shop for crab meat.