I've had the stuff from SLM both upstairs and downstairs and both are fine, but I'd like to get other recommendations. (I realise that "hand made" involves some machinery - but the making of the dough itself is probably best of done by hand.)
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.