Having lived here in Maryland for the last 14 years, I’ve had my share of crab cakes, both good and bad. I don’t believe I’ve ever had a bad crab cake that was homemade, but once you start trying restaurant cakes, you are bound to run into trouble.

I’ve made this a couple times, the last time for what turned out to be the end of the Baltimore Raven’s season in their loss to the Indianapolis Colts. I fired up a HUGE batch of crab cakes for the viewing party, and there wasn’t even a piece of breading left on the serving tray when done.

This recipe is pretty simple, but if there’s one thing I need to reinforce to my readers is this: Your crab cakes are only as good as your crab. When I make them, I usually use jumbo lump crab meat. The cheapest I’ve found them is around $21.99 a pound. Yes, it’s expensive, but it’s totally worth it.