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

katherine_ellington
  • 9879 views
  • 2 Comments

2 Comments

katherine_ellington
katherine_ellington January 6, 2011
Really helpful.
 
betteirene
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.
 
Recommended by Food52

Popular on Food52