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Chef John's Crab Cakes
Reviews:
June 06, 2012

Well, I didn’t have fresh crabmeat, so I had to go with what I could buy out of the seafood section of our grocery store. Other than that my only deviation was to use panko instead of bread crumbs. I had no problem forming the patties, as mentioned on Chef John’s video, and mine seemed to stay together quite well. I served these atop a salad of mixed greens, green onions, toasted almonds and feta, along with a balsamic vinaigrette. These were good, although I’m sure they would have been better with fresh crabmeat.

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