Sunday, July 17, 2011

Crispy Crab Cakes

This is based on a recipe by Margaret Fulton. It uses crab (of course), milk-soaked breadcrumbs, parsley, worchestershire sauce, mayonnaise and baking powder (which apparently makes the crust more crunchy). This is my first time making and eating crab cakes, and it's delicious with lemon and tartare sauce. I used Phillips Crab Meat Claw which tasted pretty good, and so convenient compared to cooking and picking your own crab meat!