Has anyone done this? Were there problems? I'm thinking of trying this for thanksgiving- maybe I'll add pecans to the crust. I just hope it doesn't get soggy, though cheese cake doesn't and pumpkin is just another custard. What are your opinions?
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.