Home Cooking 7

Crab Cakes: Fry, bake, or both???

Maryld | Jun 5, 201211:34 AM

The recipe I use calls for an egg and some mayo. I then saute them in a pan for 3 minutes or so on each side until they are nice and brown but... the insides are still fairly creamy. I don't really worry about the semi-cooked egg situation with my husband and myself, but I wouldn't like to serve them to people who might have issues. What is the best way to get that crispy crust and insure the insides are cooked but not dry? I'd love to hear about techniques that others use. Thanks in advance.

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