Baltimore is famous for crab cakes; there’s much discussion about how to make them and what type of Remoulade to serve. (Some in our family prefer Tartar Sauce, which is delicious with the cakes as well). We really like these two versions of the crab cakes. One is gluten free and lower CHO, using rice crumbs; and the other contains crushed saltines – which are a big deal on the north east coast. Very tasty. Each version makes 6 hamburger sized cakes.
In a large bowl add crab and remaining ingredients. Stir until incorporated (except Panko if making Baltimore Style Cakes). Form into 6 hamburger sized cakes, 105 – 115 grams each. (Dredge Baltimore Style Cakes in Panko).