In the process of making oaxacan mole and could not find mexican chocolate - do you think I could substitute unsweetened baker's chocolate or semisweet chips? Or a combination of both? The recipe calls for 3 oz. of mexican chocolate.
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.