Giving an Old Friend a New Lease on Life

[lsanderson]

By MARK BITTMAN
Published: September 11, 2009

I LEARNED how to make good crab cakes 20 years ago from Johnny Earles, a chef and friend in the Florida Panhandle. When I say “good,” I mean crab cakes made predominantly from crab, seasonings, a tiny bit of mayo as binder (you need something) and not much else. And for a long time I barely tinkered with the recipe. Why would I? Everyone loved it. More

Recipe: Thai Style Crab Cakes

Comments

[dd-b.livejournal.com]

Yes, egg. Not mayo. Egg. But the thai touch sounds nice, and adding lime nearly always makes things better.

Crab cakes are yet another thing I have to research quite a bit before eating (or just risk having them taste disgusting; I'm not actually allergic to mayo, I merely despise it).