Posts by reinventrmc
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.
Baking soda is pure sodium bicarbonate, needing an acid to activate, while baking powder contains both an acid and base, reacting independently, essential to rising in baked goods.
