Maryland Crab Cakes are one of my favorite meals, but they are also one of those dishes that restaurants frequently screw up. The list of things they can do wrong is considerable, and as crabmeat is expensive, owners have a strong economic incentive to cut corners, and any corner cutting when it comes to crab cakes is sure to end in disaster. Because the hit/miss ratio of crab cakes while dining out is so iffy, I rarely order them. But since I love crab cakes so much this necessitated learning how to make them at home, which led me on a decades long quest for the perfect Maryland Crab Cake recipe. After countless experiments and extensive trial and error, I finally came up with what I believe is the perfect crab cake recipe that borrows different elements from Paula Dean, Cooks Country, and Emeril Lagasse. Forsaking gluten caused another frantic search for a suitable replacement ingredient, but after trying too many really disgusting (and often severely overpriced) gluten free crackers I ultimately came upon the perfect fix for that as well.