We did some housekeeping and archived this board last night. Postings made prior to June 17 are in the latest archive, which you can find by clicking on the View Earlier Threads link at the top of the board index.
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.