As this is the 4th crab cake recipe I have posted to The Right Recipe, I should offer a quick run-down. If you need to make crab cakes for a crowd, try the Oven Baked Crab Cakes with Two Dipping Sauces. For an Asian twist, you can’t beat Spicy Asian Crab Cakes. For an elegant and impressive sandwich, turn to Daniel Bouloud’s Crab Cake Sandwich.
Now to the crab cakes at hand. These are from Magnolia’s, a fixture on East Bay Street in Charleston, SC. The recipe was published in Magnolia’s Authentic Southern Cuisine by Donald Barickman. They have a lovely balance of flavors and are simply chock-full of crab…the way all crab cakes should be. I especially love the preparation technique (see photo below) because you can put them together hours in advance and you’ll have slice-and-bake crab cakes at a moments notice.