LOL! Do you mean Tomalley, the crab version of ‘hepatopancreas’?
I’ve never been concerned with it; Unless a part looks especially disgusting, I just eat the whole thing.
https://en.wikipedia.org/wiki/Tomalley
-JT
That may be it. It’s a grey poupon colored substance & we just dip the crab meat in it as we eat.
I think my mother’s recipe for crab cakes was simpler than the one at the link. I remember egg, salt & pepper, a little mustard & a final dusting of paprika, fried in oil. There may have been other ingredients, but...I’ve never tried to re-create the recipe, & at 90 & a little vague, I’m not sure my mother would remember either.