Crabcakes with Fennel and Pink Grapefruit Salad

Monday April 16

Found another can of TJ's crabmeat in the fridge, and this is our favorite thing to do with it.  A few dice of both yellow and red pepper made the cakes colorful.  One must be judicious with the mayo, however: enough to make them tender, but too much makes them fall to pieces in the pan.

As an accompaniment, we tried fennel and pink grapefruit salad.  We made several changes as we sliced and tasted: first, we kept it all in the same mixing bowl, so didn't need to chop up the grapefruit slices; we needed two grapefruits to get the right balance with our one medium fennel bulb; and we only used as much parsley as we used mint.  Results were pretty good, and it did not contain asparagus, so it was a refreshing change.