Has anyone tried this recipe from the January issue? I was thinking about making it for Mother’s Day dinner. Could panko be substituted for the bread crumbs? Side ideas? It sounds so delish! Thanks. I’m trying to impress my mother in law:)
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.