I've eaten both but have never cooked either one. I think they're basically the same (Puerto Rican vs. Cuban versions of the same dish) but don't actually know. Anyone out there have any ideas? Or recipes? I'm thinking of trying it for New Year's.
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.