Spot on my friend. Pretty close to my own family’s recipe!

You didn’t specify, but for anyone reading along you need lump crab for cakes. The quality of a crab cake is directly proportional to the ratio of lump crab to filler. And remember, minimal handling, folks! Keep the lumps in tact. It should look like this when cooked:

I can’t see the crab well enough to declare it a cake or a patty. I’ll accept a recipe in lieu of close up photograph.

Signed, a haughty Marylander.

French scrambled eggs with basil and a little mozz and provolone would be good on that toast.

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It matches the pizza category, don’t let Margherita Berry over there hassle you.

It’s a QUICHE. Quichza? Pronounced like key-tch-zah.

Of all the things that help me define what a pizza is, shape isn’t one. I don’t care if it isn’t round, it looks great.