On 3/30/2020 4:12 PM, Gary wrote:
> " wrote:
>>
>> On Monday, March 30, 2020 at 11:39:46 AM UTC-5, Gary wrote:
>>>
>>> Ed Pawlowski wrote:
>>>>
>>>> Turned out good.
>>>> I mixed an egg, 1/4 cup mayo, old bay, green onion, dijon mustard,
>>>> Worcestershire sauce. Then added the lump crab meat.
>>>>
>>>> I formed a thick patty, dredged in panko, then fried. They were kind of
>>>> loose, two did break, but overall, came out good.
>>>
>>> Just for the record, Ed. Not good to add lots of filler to
>>> a crab cake but just adding 4-6 crushed saltines to the mix with
>>> a pound of crab meat is minimal and will hold them together
>>> better.
>>>
>> Ed did not add a lot of filler. Mostly what he added was spices.
>
> Ed added no filler and I didn't say that he did.
> I suggested adding a small amount (crackers) to avoid breakage.
> Read for comprehension.
>
I've seen recipes with and without. I'll try some next time. What I
wanted was a good crab cake, not like some of the commercial products
that are bread cakes with a touch of crab. A little less may may have
helped too.