Why NOT use flour to bind crab cakes?
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I can't remember which, but I remember some cook book WARNING AGAINST using Flour to hold crab cakes together. Why? Why shall Flour fail, when most websites counsel "cracker crumbs and egg hold the patties together"? How does Flour differ from bread, or cracker, crumbs?
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Flour makes crab cakes dense, dry and masks crab flavor. Using lighter binders preserves moisture, maintains tenderness, and maintains the crab's natural taste and texture.
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Flour makes crab cakes dense and gummy, masking delicate crab flavor. Light binders like egg and breadcrumbs keep cakes moist, tender, flavorful, and crisp without overpowering fresh crab.
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Flour makes crab cakes dense and masks delicate crab flavor. Using minimal binders like egg or mayo keeps the texture light, moist, and lets fresh crab truly shine.
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