We enjoy cruising the Chesapeake Bay in the spring and fall when the temperatures often get in the 70s and the breeze is regular and steady…unlike the summer. One of the joys of cruising the bay is the abundance of fresh crab meat that can be quickly and easily turned in delicious pan-seared crab cakes. We like them simple and lightly seasoned so you get the full flavor of the crab meat. Here’s a classic recipe from the chefs at Fine Cooking.
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