I'm eating Maryland-style crab cakes, made with wild caught Maryland Blue Claw Crab meat. I have home-made tartar sauce on them, made of diced kosher dill pickles, Hellmann’s Spicy Chipotle Organic Mayo and regular mayo, hot and spicy mustard, fresh ground garlic pepper blend, and salt. The first crab cake had shells in it, but the rest have been good so far. They were frozen and I spread butter on them before I baked them yesterday. They're VERY brown but not burnt at all. I wasn't surprised that the butter made them brown, but they're darker than I expected. I had the same thing for breakfast, followed by 2 Parker House rolls with butter melted on them for dessert. No sweets, just bread and butter.