SO made a big batch of lump crab cakes and there are a few leftover so we thought we'd freeze them. I haven't done it before but thought it would probably be fine and work fairly well but not sure. Any tips?
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.