Crab cakes are bastardized so often that you might have forgotten what a good one tastes like. Bad crab cakes have become ubiquitous on summer menus, and they're a punishment we wouldn't wish on our worst enemy. OD-ing on fillers and binders causes most restaurants' cakes to resemble vaguely fishy fritters—on top of that, the meat itself might be canned, imitation, or just plain counterfeit.The keys to a good crab cake are simple: don't overthink it, and don't overwork it. The ingredients are basic as can be, and the result will remind you why crab cakes became a thing in the first place.So here it is, your straight-to-the-point, no-bullshit, real-deal crab cake recipe. No fillers, no fancy additions. Just a load of crab meat, mayo, egg, breadcrumbs, and, of course, a sizable hit of Old Bay.
All they need is a swipe of perfectly barebones homemade tartar sauce and they're good to go—crab cakes, plain and simple, as they should be.RECIPE: Crab Cake Sandwiches