All hands on deck for Maryland crab cakes

Two seafood experts offer a recipe for the perfect end-of-summer meal

Recipes from TODAY

Video: Cultivating leadership through food

Video: Cooking with Native American Foods

Recipe: Lime meringue tart

What's cooking? Follow TODAY Kitchen on Twitter!

twitter.com

Slideshow

Appetite for perfection
From Rachael Ray to Rocco DiSpirito, these celebrity chefs know how to turn up the heat in the kitchen.

more photos

Most popular video

Out of hospital, Ft. Hood hero ‘doing good’
Nov. 7: Among those who emerged from the tragedy at Fort Hood is 19-year-old soldier Amber Bahr, who aided wounded soldiers despite the fact that she’d been shot as well. NBC’s Lester Holt speaks with Amber's mother, Lisa Pfund.

Doctor shares status of Ft. Hood victims

Reps. Cantor, Hoyer spar over health vote

Were red flags about Ft. Hood suspect missed?

Suspect arrested in Fla. office shooting

updated 5:57 p.m. ET Aug. 27, 2008

Summer wouldn't be complete without sampling a few steamed crabs. Seafood experts (and brothers) Nick and Pete Triantafilos have been working at their family's Maryland restaurant, Costas Inn Crabs, for almost 30 years. Here, they give their recipe for the perfect, end-of-summer crab cakes.

Crabcakes

Nick and Pete Triantafilos

INGREDIENTS

• 1 lb jumbo lump crabmeat (picked for shell and egg)

• 1/2 cup imperial sauce

• 3 slices white bread (de-crusted then cubed)

• 1 teaspoon Old Bay seafood seasoning

• 1 teaspoon fresh chopped parsley

Recipe continues below ↓

DIRECTIONS

Combine and blend bread, parsley and Old Bay in a mixing bowl. Add crab meat, and mix gently with bread. Don't break the lumps!

Next add your favorite imperial sauce, and mix gently. Portion into five-ounce cakes.