I know there is a prolifera of recipes out there for these dishes. They vary dramatically, but none seem to fit the bill. I have a 1 lb. can of lump crabmeat, and I don't want to waste it experimenting. I'm looking for somethng with a minimum of "filler" so the crab shines through. I had the BEST crabcakes ever about 15 years ago at a little restaurant in downtown Sykesville, MD. They were broiled and melted in your mouth. If anyone is familiar with this restaurant/recipe, I'd love to hear from you too.
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