Wednesday, February 15, 2012

Crabcakes and Daikon-Carrot Slaw


Thursday 9 February
We try to keep a can of lump crabmeat in the fridge, so that Holt can make a batch of his masterly crabcakes at a moment's notice.
This time they had no bell pepper, and we served them with a nice refrigerator pickle, the daikon and carrot slaw we had previously tossed with sliced apples.
So quick, so satisfying.

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