When it comes to crab cakes, there's only one that matters, and it's the one from Maryland.
. You can technically use any of these for crab cakes, but lump is generally your best bet.meat comes from the claws and legs of the crab, and it's considered the"dark" meat. It has an assertive crab flavor, but a stringier, less tender, and less plump texture, making it less than ideal.is made up of all the little shreddy bits of"white" meat in the crab's body.
As for the ratio, I settled on a mere half cup of panko per pound of crabmeat. The result is a crab cake that seems like it's almost pure seasoned crabmeat... probably because it is.Another interesting detail in crab cake recipes is the use of egg and mayo. Most recipes include both, but not all. One that I came across calls for separating the egg yolks and whites, beating the whites until stiff, then folding that into the crab mixture with the yolk.
I settled on some of the most common flavorings, which help to add a bit of zest and zing and spice to the crabmeat without obliterating it. That includes a little mustard, some Worcestershire, a dose of paprika, and a few dashes of hot sauce, plus salt and a generous grinding of fresh black pepper. It's tempting to grab the Old Bay and shake some of that into the mixture as well, and you sure can do it if you're feeling frisky, but I don't think the cakes really need it.
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