Evie: We love crabcakes. But often a recipe will call for too much "stuff" and not enough crab. This one has the correct balance. Just enough "stuff" to bind the crabmeat and allow it to fry up into a ...

Technique tips: Squeeze the excess water out of the crabmeat before stirring it into the other ingredients. Don’t over-mix. If you'd like, make a double batch of the seasoning mixture and omit the egg ...