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Chef John's Crab Cakes
July 16, 2015

I only use 4 to 6 crackers and if you broil, you don't need the bread crumbs. I brush aluminum covered pan with olive oil and broil your crab cakes 2nd step down from broiler in 500 degree oven for 10 minutes. No need to flip as the oil will brown the bottom. I also don't use all that slurry...just enough to hold the crab meat together. I also use jumbo lump crab meat from the Chesapeake Bay as that is where I live. Also, be gentle with the lump crab meat in order to keep the lumps. I don't add salt either as the first ingredient in Old Bay is celery salt. You can also be adventurous and add a tablespoon or two of finely minced green or red bell pepper,jalapeno, and/or onion. This changes it up just a bit and still very good.

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