I used to work at a restaurant where they used canned crabmeat for the crabcakes. Unfortunately, a guest complained that the dish "tasted canned". A pastry chef friend of mine said that her restaurant did the same for their crabcakes. Yet, another industry friend says canned crabmeat is a big no no.
So, the question is:
Is canned okay?
Can you really tell the difference?
How should the meat be packaged?
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