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My Crab Cakes
I halved the recipe and made 3 large crab cakes. I used a 6 oz can of lump crab, dijon mustard instead of dry, about 6 crushed saltines and fresh garlic instead of powder that I sauteed with the green onions. I kept the 1 egg. I made the mistake of adding the panko to the mixture instead of coating the outside, but they still turned out really good! I did not make the aioli as my preference is cocktail sauce.
3 users found this review helpful
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Reviewed On:
Feb. 6, 2011
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