Trans-Global Crab Cakes
February 22nd, 2010Making crab cakes is an art, not a science. If your crabmeat is of a finer texture (example: Lump or Special), you may need two eggs and more breadcrumbs to bind the crab together. You can make your cakes and fry them wet or roll them in more bread crumbs and brown them. To make Maryland-Style crab cakes substitute a spoonful of mayonnaise for the second egg if you want it wet, but you cannot flip these crab cakes.
Trans-Global Products’ pasteurized crabmeat is fully cooked and ready to eat right from the can. All we are doing when frying the crab cakes is getting the egg to set. Don’t cook on too high of heat and don’t move them in the pan, flip them once and remove them from the pan once both sides have a golden crust.
