i just seasoned my new cast iron skillet in the oven with canola oil and it came out with a slightly sticky feel. should i not have used canola? or did something else go wrong? what can i do to remedy it??
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.