Thank you all for your recommendations (and warnings), particularly Mr. Kahn (congratulations to you, too!) I appreciate your taking the time to write so thoughtfully and commend your passion for good food. Madeleine.
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.