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Sugar in crab cakes......sorry dont get it !
Soussweets, I think that a little shredded & blanched lime or lemon is nice but the flavour mix is endless, however what it must have is CRAB brown & white, & chunky white at that. I find if you double crumb them you can lock in that chunky goodness & get a wonderfully crispy shell outside.
mmmmmmm my fishmongers got some Cornish crab fresh from the boats, see ya im off to get a big cock crab TEEHEE !
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