Quote:
Originally Posted by Challenger
Grew up in Baltimore. We ate crab cakes as frequently as most people ate beef. We always used "lump backfin" meat, no legs. Very easy on the crackers. No veggies or other additives No bread filler. An egg or two is essential. When eating out in Florida, what is called a "Maryland Cake" is not even close 9 out of 10 times.
Caveat Emptor. . Don't forget the "Old Bay" seasoning. Without Old Bay, it is an imposter.
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Never add the legs, they were eaten during picking. Only added spring onions. 6 crackers for over a pound of meat. They were great! Rebating pots.