If you’ve ever had a Maryland crab cake, then you know the key to a good crab cake is that there’s little filler. The point of a crab cake is to showcase its main ingredient: sweet jumbo lump crab meat. And that’s exactly what this recipe does! I live in Pittsburgh, PA these days but back when I was living in Morgantown, WV – Hayley and I would see each other at farmer’s markets. Roby and I would also go over to her beautiful homestead to hang out. You might remember me telling you about the time Hayley and her husband, Ray, took us foraging for ramps and morel mushrooms or that time she helped me become a more conscientious omnivore. I know first-hand how great Hayley’s recipes are because I’ve been lucky enough to try them. You can try them now too – as soon as you get your hands on a copy of her new book. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
