In Louisiana, Most Dishes Include
Plenty of Fresh Garlic, Dry
Mustard, and Cayenne Pepper for
Creole Flavor. Heavy Cream Adds
Richness (because No Louisiana Dish
Isn't Rich). You Need to Start with
a Large Dose of Good Quality Lump
Crabmeat and Keep the Binder to a
Minimum. Saltines Add More Flavor
Than Other Binders and Won't Make
the Crab Cakes Pasty.
