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FLOURLESS CRAB CAKES, (c) 2015, JUDY BARNES BAKER The secret to making crisp crab cakes that don’t fall apart without flour or bread is to drain the crab mixture very well. It can be made a day ahead and the cakes can be formed and refrigerated for several hours before cooking. (Recipe adapted from one by David Hagedorn featured in the Washington Post.)  1 pound of jumbo lump crabmeat 2 green onions, white and light-green parts, finely chopped 1/4 cup flat-leaf parsley, chopped 1/4 cup…

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