Summary
What do you do when confronted with a 1-pound can of ready-to- serve claw crab meat sitting in the refrigerator? Admittedly, it's a rare occurrence - at least at my house. So, I celebrate with a platter of golden, crusty crab cakes for dinner.
I'm in an Indian mood, so I'll spice these cakes up with curry powder and green chili. On the side: mango chutney or cucumber raita in place of the usual tartar sauce; a lime wedge instead of lemon.See the full content of this document
Extract
A Little Curry and Chili Will Add Zip to Crab Cakes
This recipe is built on one published a few years back in The Hartford Courant by Linda Giuca, the form...
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