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christie ann miller

Member since Apr 2013

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Reviewed Crab Cakes

Mar 30, 2013 in Food Network Community Toolbox on

I especially loved this recipe because of the low amount of filling and bread crumbs. I used equal parts jumbo lump and lump crab found in the refridgerated section in my butcher dept, not canned. Very tasty, perfect spice ( I upped the cayenne a bit) and served it with a remolaude sauce w hard cooked eggs and capers and a bottle of crisp white wi"

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