Sunday, May 01, 2011

Crabcakes and Sugar Snap Peas

Wednesday 19 January

At Trader Joe's, we now get the pound can of clawmeat for ca. $9, and immediately use half for this recipe (which previously used two 5-oz cans of the non-refrigerated stuff). We adapted for panko, which is what we had. But this time there was too much mayo, and the cakes were so loose it was like trying to fry a tunafish salad. Tasted good, but fell apart in the pan.

As for the sugar snaps, they came from Findlay Market, and we just boiled them until tender, drained, put a big pat of butter and some salt on them, put the top back on the pot and let them think about themselves for a while.

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