Use Japanese bread crumbs known as panko to coat and bake crab cakes, and you'll get a coarse texture that's equivalent to fried versions. Cut down on calories even more by using egg substitute and light mayonnaise.
Published in Brief:
The French Goat
|CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR||
Nashville State Community College
Newport Harbor Corporation
|Executive Chef / Kitchen Manager||
Lake Panorama National Resort & Conference Center