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Crab Cakes with Lemon-Garlic Aioli

Source: Campbell’s® Kitchen
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 Reviews:  2   Viewing: 1 - 2  
Rating: 4
by: Helen Reviewed: 12/24/2013
Garlic too overpowering
The garlic aoli is too overpowering for the delicate taste of the crabcakes. The best seafood sauce is a mixture of Canceaux Sauce and tartar sauce.
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Rating: 1
by: June Reviewed: 12/23/2013
No canned crab meat please
Crab is so delicate and delicious I always cringe when I see recipes with strong flavored ingredients that just mask the crab flavor. Please no green or red pepper, onion, garlic and definitely no canned crab. All you need is some fresh crab meat, an egg a little salt and pepper and some plain cracker or bread crumbs---not too much --to make a delicious crab cake that tastes like crab and not the filler. Use butter to fry them too please not oil or margarine.
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