This is probably the best crab cake I've eaten in or out of a restaurant. It probably has a lower ratio of crab to other ingredients than some purists might advocate, but the flavor is marvelous. The Criolla's remoulade (also from SL) is the perfect accompaniment. I started making this at home shortly after my first trip to Criolla's in Florida and have made it many times. Any time I have access to good quality lump crab meat, this is the recipe I pick..
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