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Q&A Why NOT use flour to bind crab cakes?

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.

posted 9mo ago by reinventrmc‭

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#1: Initial revision by user avatar reinventrmc‭ · 2025-12-24T09:20:07Z (9 months ago) 
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.