Served with a side of parmesan asparagus and the last of our summer limoncello
The recipe itself I believe originally came from Jacques Pépin, but it's easy enough that I can just wing it with the ingredients nowadays
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Spot on my friend. Pretty close to my own family's recipe!
You didn't specify, but for anyone reading along you need lump crab for cakes. The quality of a crab cake is directly proportional to the ratio of lump crab to filler. And remember, minimal handling, folks! Keep the lumps in tact. It should look like this when cooked: