Baltimore Crab Cakes Worth Firing Up the Skillet For

The whole trick here is restraint. Fold your breadcrumbs and binder together first and give them a minute to soak everything up, then add the crab meat last and fold it in gentle, just until it disappears into the mix. Keep stirring past that point and you're breaking down those sweet lumps and toughening up the breadcrumbs at the same time, and you'll end up with something dense instead of a cake that breaks apart soft on the fork. Chill the formed cakes for a bit before they hit the oil. Cold cakes hold their shape a lot better than warm ones.

Room-temperature mayo and egg bind better than cold ones straight from the fridge. Cold fat seizes up and can make the mix look grainy instead of coming together smooth. If that happens to you, don't panic, just work in a tablespoon of cold water real slow while you fold, and it'll pull itself back together.

Crab and mayo were made for each other. The fat in the mayo wraps around that delicate sweetness without smothering it, and a little acid from the Dijon and Worcestershire keeps things bright instead of heavy. Don't be shy with your Old Bay and black pepper either. Crab is a quiet ingredient, and it needs that seasoning to come through loud.

These cakes are stacked with protein, more than most folks need in a whole meal, and that's a good thing if you're feeding a family that's active. Where they run rich is salt and saturated fat, mostly from the mayo, the oil, and that Old Bay doing its job. Nothing wrong with that for a special dinner, but I always put out a simple salad or some roasted vegetables alongside so the plate isn't all crab and butter.