“You have to have good ingredients,” says Damye Hahn, daughter of the founders of Baltimore’s Faidley Seafood, which is renowned for its crab cakes. Allow for at least 30 minutes and up to a day for the crab cakes to chill. Let an attractive golden crust form on both sides of the crab cakes, which lends flavor and means they’re ready to flip and remove from the skillet. In fact, Devine prefers her crab cakes to still be slightly cool in the center (packaged crab meat is ready to eat) so it’s more like a cold salad. Add the oil and cook the crab cakes, in batches if necessary, until the bottoms are dark golden brown, about 4 minutes.

Source: Washington Post August 17, 2020 14:02 UTC