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Crab cakes is one of my favorite appetizers to eat when I go out to eat. The problem is, I have yet to find the “right one”. Either they are too small or they are all breading and no crab. Well I had a taste for shrimp and grits last week, but I decided to try something a little different to appease my seafood craving and made these crab cakes. Boom! It was simple, delicious, and I felt even better that they were baked and not fried like most crab cakes you order in restaurants. This recipe made four entrée sized crab cakes, so it’s a perfect breakfast for two.