These luscious crab cakes are proportionally perfect: heavy on glorious hunks of crab, light on bread crumbs. And instead of frying the cakes, Baltimore chef Spike Gjerde of Woodberry Kitchen serves them “brold” (Baltimorese for “broiled,” he says). “I can’t overemphasize how important it is to use fresh, carefully processed meat from blue crabs,” he adds. Slideshow: Quick Fish RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners.
As a born and raised Baltimore girl, these are almost exactly the recipe my family has used for decades. The only change I'd make to this recipe is to add Old Bay seasoning in place of the salt and cayenne.