I would love to hear of experiences others might have had handling this. We have traveled to Spain and Morocco and only ran into one problem but in the land of butter (Paris), I am more fearful for her.
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.