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Served with a side of parmesan asparagus and the last of our summer limoncello
The recipe itself I believe originally came from Jacques Pépin, but it's easy enough that I can just wing it with the ingredients nowadays
where are the crab cakes?
Agreed. Still looks delicious but I’d like to see a bit more restraint on the topped salsa just so I can see em.
Haha, they're under there I swear! I may have been a little generous with the tomato and avocado
I can't see the crab well enough to declare it a cake or a patty. I'll accept a recipe in lieu of close up photograph.
Signed, a haughty Marylander.
Was mostly winging it but tried to stick close to these measurements:
Spot on my friend. Pretty close to my own family's recipe!
You didn't specify, but for anyone reading along you need lump crab for cakes. The quality of a crab cake is directly proportional to the ratio of lump crab to filler. And remember, minimal handling, folks! Keep the lumps in tact. It should look like this when cooked:
Very colorful, I like that!