CRABBY CRAB CAKES with more crab less filler

These crab cakes are so easy to make (which secretly is why I love them so much)—just mix up the ingredients, add the crab and panko, refrigerate, and bake. DONE! Also, and I probably should have started with this part, they are crazy delicious. With little filler, the lump crab really stands out. They’re both the perfect brunch and, when shaped, have the perfect amount of kitschiness for a themed holiday—like hearts for Valentine’s Day or footballs for the Super Bowl. SO FUN!