Bored with predictable crab dishes? Try it tossed in a salad, warmed in a dip, or combined with exciting flavors for a not-so-basic crab cake.
Photo: Deborah Whitlaw Llewellyn
The lime aïoli in this recipe is just as tasty as the panko-crusted lump crabmeat patties. Using Japanese panko instead of traditional breadcrumbs gives the cakes a unique crunch, so don’t skip them!
- Recipe: Maine Crab Cakes with Lime Aiöli