Crab cakes are what Maryland is known for; picking Maryland blue crab, crab cakes and Old Bay seasoning.
I’ve had the pleasure of eating some delicious, all-meat, no filler crab cakes in my time, but I’ve never been quite able to master them at home.
2 1/4 cups coarsely shredded peeled potatoes
1/2 cup sliced green onions
1/3 cup flour
1/2 tsp. salt
Pinch of pepper
Combine all ingredients. Heat 2 Tbsp. oil in a hot skillet.
Pour batter (1/4 cup at a time) into the oil. Spread to flatten. Fry on one side, then flip to fry on second side.
As a variation, you may add less onion and add some chopped apple instead.