Working with crab
(Continued from page 1) Crab cakes are a big Phillips specialty. Do you have tips for making good ones? If you’re in Maryland, we put mustard in our crab cake. In Virginia they use less mustard. As you go farther south they add different onions and peppers and spices. But after more than 20 years of making crab cakes, I think mine are the best. The No. 1 thing is to use a high-egg-content mayonnaise. If not, it will brown off too quickly. And use the least amount of filler you ...
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