Chocolate Hazelnut Gelato from Giada :
Here is my crabcake recipe, CindyJ - thought I'd throw it out there...it is not too unlike much of what is mentioned here...but I feel very confident in this recipe...it is tried and true and they've even been enjoyed by many Annapolis, Maryland crabcake-aholics on boat outings...we even have eaten them room temp or cold as leftovers and everyone fights over them. We serve them with a simple remoulade/tartar sauce - recipe follows. Also, fwiw, I've never had various mayo breaking down issues...
1 lb. lump crab
1. Combine all ingredients except bread. Can be refrigerated at this point to blend flavors etc.
1/2 c. good mayo
Swirl everything in the food processor with Pulse a few times until well mixed, and ready to serve. Store in the fridge -