I haven't had a good one since I was a kid in SF; the one I had at Dynasty last week was filled with an unidentifiable protein - definitely did not look nor taste like chicken, even though the cart lady said it was. Any tips from Chowhounds? TIA.
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.