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mznyc_1855385

NY, New York

Member since Jan 2005

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Reviewed Crab Cakes with Remoulade Sauce

Dec 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Ive been making this for years and always gets a big thumbs up by everyone and I come from New England.I usually use pasteurized lump crab meat.Good substitute when local fresh stuff is hard to find.I NEVER use processed mayo and make fresh when needed.Once you get the feel for it ,it's easy."

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