It’s that time of year again. Crabbing season opened on the Chesapeake Bay on April 1. That means that the window is now open for you to get those incomparable Chesapeake Bay crabs. The season will remain open until mid-December, which leaves little room to eat great crabs. Seize the day! You can boil or steam the crabs with lots of seasoning — Old Bay, J.O., or Zatarains — and pick the delicious meat out yourself. Or, for now at least, you can get soft shells and avoid all that hammering and picking. Or you can demand he highest and best use of crabmeat, the glorious Maryland crab cake.
Crab cakes differ widely in quality. I mean widely. Even a mediocre crab cake tastes good, but you, Dear Reader, deserve the very best. And while there are a lot of crab cake recipes out there, only one is the best: Nancy Tanner’s.
Reposted from its introduction last year, here it is, Nancy Tanner’s Crab Cake Recipe.
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