All-Crabmeat Crabcakes

Chef notes

This is the longest-standing recipe in my career. It is a tried-and-true dish that never disappoints. Big lumps of fresh crabmeat are lightly combined with just enough ingredients and seasoning to hold together. Baking the crabcakes instead of frying adds just enough crunch without all the added fat of frying.

Swap option: Substitute steamed fish leftovers for a great fishcake.