Why NOT use flour to bind crab cakes?
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?
Cracker crumbs make the best filler and best breading agent for seafood. You can’t always find cracker meal or cracker crumbs at the grocery store, but it’s easy to make your own out of saltine crackers or club crackers using a food processor or blender. You can also use panko bread crumbs as a substitute.
4. Use alternatives to breadcrumbs. If there are too many breadcrumbs in the mixture, it has the potential to dry out a crab cake. The purpose of breadcrumbs is to be a binding agent and hold the crab cake together—not to add flavor—so you can experiment with alternatives, such as panko, saltine crackers, or other crushed, buttery cracker crumbs.