Start with the crab. Handle it gently.

A recipe reading note for your next kitchen afternoon, with a Maryland source to cook from.

Visit Maryland’s crab-cake recipe combines crabmeat with a seasoned binder and asks cooks to fold the mixture gently. That small instruction matters to the texture: preserve the pieces instead of stirring until everything looks the same.

Before shopping, read the whole recipe and check its yield, ingredients and cooking method. Different recipes call for different binders; a restaurant’s “Maryland-style” label is not a complete ingredient or allergy list.

Use the linked recipe for the full quantities and method. This is an editorial reading note, not a tested house recipe or a recipe from Chef Tony. His own kitchen lessons can have their own home here when he approves them.