Tuesday 1 November
Holt is the crabcake master, though the recipe changes every time. This time he diced up a pair of tiny sweet orange bell peppers as well as celery and red onion. The crab it got mixed into, as usual, was half a pound can of fresh clawmeat, plus a sprinkling of fine panko from the sieve, a dollop of mayonnaise, and a dab of Dijon mustard. The fluffy panko that didn't make it through the sieve made up the breading, and then we fried them in canola oil.
On the side, arugula and bag-ripened tomatoes from the garden, dressed with the good Spanish olive oil and wine vinegar.
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