There is nothing better than a crab cake that is almost all crab. Seems silly to have to make this distinction, but depending on where you go, some crab cakes are about 80% fillers and 20% crab meat. This recipe is mostly lump crab meat, with just enough binders to keep the crab from falling apart during frying. These crab cakes are great on a bed of fresh spinach, and topped with your favorite vinaigrette. Continue reading
Crab
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Summer is in full swing, and there are parties and cookouts galore. Wondering what to bring? How about an easy crowd pleaser: crab dip in a bread bowl. Continue reading