Jack Schidt® wrote:

>
> I wouldn't; crab cakes are best when they're made start to finish in one
> session.


Thanks for all the advice and suggestions. I think what I will do is
saute up the onion and celery and corn that are part of the recipe I
have chosen, and set that in the fridge the night before. Then I'll mix
up the rest of the ingredients just prior to frying.




Dawn