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Reviewed Crab Cakes
Mar 8, 2012 on FoodNetwork.com
“Good, restaurant-quality crab cakes. But here are the changes that I'd make.
- 1/4 c. red bell & 1/4 c. green bell pepper
- 1/2 tsp. salt (NOT 1 whole tsp...way too much!
- 3/4 c. AP flour + 1/2 c. Back to Nature crackers crushed (Ritz-style, healthier version! for dredging
- Canola oil for Peanut-sensitive...”