You can do it! Make restaurant-menu crab cakes in just three easy steps.
Save time by making the salsa up to 24 hours before serving.
Use lemon juice for the lime juice for a slightly different flavor.
Mix and shape the crab cakes up to 24 hours before cooking; store tightly covered in the refrigerator.
Crab Cake Crostini with Corn and Bacon Salsa
Crab Cakes Italiano
Savory Crab Cheesecake
Deviled Crab and Cheese Rolls
Honey Roasted Corn and Crab Puffs
Deviled Crab and Cheese Biscuit Cups