Easy Crab Cake

I think crab should be the primary flavor in Crab Cakes – not mustard or spices or bread crumbs: crab! Well, crab and a buttery crisp crust. Do you agree? If so, then this easy Crab Cake Recipe is for you! There is one challenge to this lump crab cake recipe: you'll have to be gentle when flipping them – they’re not little hockey pucks, so they require some finesse. But you'll also find them forgiving. Once you add the crab cakes to the pan, gently press down on the tops with a spatula to flatten them slightly and if they crumble a little on the flip, you can gently press them back together with your spatula. You'll get the hang of it, I promise. And the delicately crispy, buttery, crab-forward (is that a thing?) result will be totally worth the effort.