Crabcakes and oven-roasted leeks

Tuesday 15 December

Before the long drive to St. Catharines, something to keep Barbara warm until her return in a few days. Creamed leeks, though yummy, were not quite the right thing with crispy crab cakes. So oven braised them. 5 minutes in a simmering broth, then cut side up in the oven for 30 minutes, basted occasionally with butter and the leek juice. Go with the grain (lengthwise) and just wrap them around your fork like American spaghetti.