I like using ground mace—considered the sister spice of nutmeg—in my crab dishes because it helps sharpen the flavor of the crab. In these rich crab cakes, you can taste the importance of mace, which is less sweet than nutmeg, but still adds a strong, peppery taste and smell. Crab cakes are fairly simple to make, but require a close eye: No one wants overly crisp or burnt cakes!
The breadcrumbs should bind the cakes together, but if you find that they aren’t holding together as you make them in-hand, add more bread- crumbs to your mixture by the spoonful. People often enjoy crab cakes with tartar sauce or cocktail sauce, and that’s all fine and good, but you put some of my pink sauce with these? Now you’ve got yourself a meal.
