Friday 5 October
As we had already opened our backup pound can of crabmeat on Wednesday for stuffed mushrooms, it seemed logical to use the rest of it to make crabcakes.
We incorporated some diced red bell pepper, and Holt made his new frozen-bread panko for them, but this time toasted the crumbs in the toaster oven, which got them golden more easily than when he pan-toasted them.
We plated the cakes on a bed of arugula, with sides of cold golden beets (from back on Sept. 17!), cherry tomatoes, and various pickles to perk it all up.