Good crab cakes are rich and soft, with an almost creamy texture and crispy crust.  I know there are those that think crab cakes must have Ritz® Crackers crushed up in them, but I beg to differ.  Panko crumbs are a more neutral flavor and will give you a much less dense, softer textured crab cake.  You’ll get plenty of that rich, butter flavor when frying the cakes; make certain they are dark brown.  Caramelization is “One Fine Thing”.  Continue reading →