Crab cakes are easy enough to make at home, but I dread picking the bones or cartilage from the meat. And since lump crab isn't cheap, I'm always fearful of overhandling the meat to get the sand and grit out of the mixture. Luckily, a few food producers have done the prep work for us.
We found six brands of frozen crab cakes in grocery store freezers and prepared them according to package directions. All of the options could go right from the freezer to the heat and onto a plate. Judges figured these would be a perfect choice for a quick dinner on a hot summer evening.
To read the rest of the story, please go to: Tampa Bay Times