Crab Cakes

I picked up a can of crabmeat at Trader Joe's on my last trip. Not the kind that can get room temp, but the kind that is "fresh" and has to stay refrigerated. It comes in big, 1 lb cans and is graded. I got the Deluxe and I can't for sure tell you what that means but there were some larger chunks of crab and a lot of more shredded body meat. But it smelled good and fresh and I decided to make crab cakes. I can't tell you the last time I made crab cakes. I can tell you that it was so long ago, I have no idea what recipe I used so it was like starting all over from scratch. I always start at Fine Cooking's recipe website when in need of a recipe but this time it didn't help me. There was only one recipe and it hadn't gotten good reviews. The next place I tried was the Cooks Talk forum on Fine Cookings site. I'm quite used to the people here and I trust that most of the recipes are reliable. The site isn't like most cooking sites. There is much more discussion and a lot less recipes being exchanged. I find someone has to get really excited about something to post a recipe. I found a promising recipe from a reliable poster and went to work. Here's the result:

They turned out great - exactly like what you would want a crab cake to taste like. Simple and not fussy. I don't think crab cakes were meant to be fussy.