Crab-mon cakes
Cakes
Crab is pricey up here in the North East. In an effort to extend the crab, one day I used some canned salmon a friend had brought back from a fishing trip to Canada. Not only was it delicious, I was able to get two meals out of the cakes, because I froze half before coating. While the prep time is 35 minutes, 20 of those minutes are for chilling the cakes in the refrigerator, allowing you to prep the rest of your meal.
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