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Steve Calvin
 
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Default crab cakes -- make ahead?

Dawn wrote:

> Howdy all,
>
> I'm planning to make crab cakes for appetizers for a fancy dinner
> Wednesday night. Is it possible to make the "batter" of crab, onion,
> egg, etc the day before and hold it in the fridge to be cooked just
> before serving? I'm trying to spread the cooking out over 2 days and do
> as much ahead of time as possible.
>
>
>
> Dawn
>


Hm... I'm not sure about that. I may be tempted but it really doesn't
take that long to toss the ingredients together. I'd add a little
spicy mustard and Old Bay seasoning too.


--
Steve

If you look like your passport picture, you probably need the trip.