and they were fabulous. I really liked them anyway, and they guys (not the demure ladies) at my small dinner party asked me to cook more(They saw the ones that I had planned to freeze for later) and I happily obliged. The sauce was simply white wine vinegar, chicken broth, and shallots, with butter stirred in the end. The cakes were great, but if I had to add anything, minced jap pepper maybe? Anyway, the recipe is a keeper in this house.
I tried the crab cakes on the from of the recent Cooking Light magazine
- Thread starter denice
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