Classic Crab Cakes

There is nothing better than a good crab cake.

I love making crab cakes for dinner when I don’t want to spend a lot of time in the kitchen, especially on a weeknight. A good crab cake should be 95% lump crab meat and the rest of the 5% should be eggs, parsley and a light seasoning. You don’t want to overshadow the fresh, clean taste of the crab by putting in too many ingredients. Many people like to have a aioli to accompany the crab cake but I prefer to just squeeze some lemon to balance out the richness of the crab. I make a lot of these crab cakes during the summer and they go fast.