This is a classic New England-style crab cake recipe, completely with tangy Dijon-Horseradish sauce to go with. So what does one do with extra steamed blue crabs because you are too full to eat another bite? Pick those suckers clean to get the meat for crab cakes! Last post, I introduced you to our family […]
The post Crab Cakes with Dijon-Horseradish Aioli appeared first on Erica's Recipes.
