Preheat the oven to 350°F (180°C). Spray an 8-inch round cake pan with nonstick baking spray. Whisk the eggs and brown sugar in a large mixing bowl for 1 minute until they are frothy.

I became a crab cake snob after my youngest daughter moved to Baltimore. I love Maryland crab cakes; the best have big lumps of crab meat and very little filler. Makes 24 small or 12 large crab cakes.