Of all places to find a crab cake recipe, AARP Magazine was not on my list. The brief story in the April 2009 issue written by author Pat Conroy's wife, Cassandra King, drew me in. They met over food, they romanced with food, and, in her words, "Pat said his crab cakes were so good I would want to marry him after tasting them. They were, and I did." With that kind of endorsement I just had to try the recipe, even though I was a skeptic. How could these be good with so few ingredients? Where would the flavor come from? As my hubby, The Crab Guy, and I took our first bites, we understood completely that old adage, "less is more." The flavor? It comes from the crab meat, enhanced by a minimum of additives. This is the best crab cake recipe ever.
The Conroys serve their crab cakes over arugula, tossed with extra-virgin olive oil and champagne vinegar. Sounded lovely, maybe next time. This time, we had fresh spinach sauteed lightly in olive oil and just-picked corn on the cob. It was a meal to die for.
Get the recipe for these unforgettable crab cakes: Crabcakes at the Conroys'.