They use this as one of their table sauces at Howling Wolf in Salem, and I like it a bit better than the Day of the Dead version I've been mail ordering from La. Has anyone seen this at a Boston area (but not So. Shore)store? Thx much.
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.