I was not sure where to post this to ask about a recipe. Anyway, when ever we fly from Canada through to Panama we always stop in the Houston airport at a restaurant called ‘Papadeaux’s’ I think it is. Wondering if anyone knows how to make their crab cakes. They are the best I have ever eaten.
Thanks
Doug
Lump crabmeat
french’s yellow mustard
mayonnaise
1 egg for 1lb or 2 eggs for 2lbs.
a little bread crumbs (plain)
add some old bay seasoning to taste.
lump crabmeat
french’s yellow mustard
mayonnaise
1 egg for 1lb or 2 eggs for 2lbs
plain breadcrumbs (just a little to hold the cake together)
add some old bay seasoning to taste
Thanks…will give it a try