It's J. Gold's new fave and I wanted to get Chowheads' two cents worth since when it comes to regional Chinese cuisine your - you know who you are! - depth and breadth of knowledge is, well, the gold standard. Pun intended.
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.