What's the difference in using mayo vs an egg as a binder in crab cakes?

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2 Comments

katherine_ellington January 6, 2011
Really helpful.
 
betteirene January 5, 2011
Mayo adds flavor in a way that eggs can't. Mayo's thickness also allows you to add more lumpmeat and less filler so that your cakes taste like crab instead of cracker or bread crumbs.
 
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