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.
Honey Roasted Corn and Crab Puffs
Crab Cake Crostini with Corn and Bacon Salsa
Island-Style Crab Cake Sliders