Gina: Pat is a meat-and-potatoes man, but me, I’ve gotta have my crab cakes. Every year, we go to a fancy restaurant in Memphis for our wedding anniversary, and I order crab cakes off the menu every time. I love them so much that Pat has started making them at home. Do you think he’s being cheap or treating me special? The secret to these crab cakes is using plenty of crab and not too much filling. The sunny Lime Mayonnaise packs a piquant punch.
Cooks' Note
Soft, fresh bread crumbs help crab cakes bind together better than dry bread crumbs, and they yield a lighter, more tender final result. A firm, white sandwich bread like Pepperidge Farm, trimmed of crusts and ground in a food processor, is a great choice (you can also use a baguette).
