Crab Cakes (Chesapeake)
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Origin
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Description
Jumbo lump crabmeat bound with minimal filler (egg, mayo, Dijon, Worcestershire, Old Bay), formed into cakes, and pan-fried or broiled. The Chesapeake standard: the crab must dominate. Filler-heavy crab cakes are the mark of a kitchen that can't afford crab. Served with remoulade or tartar sauce.
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The Thread
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Flavour Context
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Pillars V — VII
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