Fresh Food and Bold Flavors for Today’s Home Cook. By: Scott Mowbray & Ann Taylor Pittman
Photo: Oxmoor House
Crab cake lovers are fierce about the ratio of crab to filler. Our light cakes put the crab forward—and lose calories and fat—by using just enough mayo and breadcrumbs to hold the mixture together. Plus, we skip the deep-fryer and sauté in oil to ensure crunch.