Crabcakes with Beets and Goat Cheese

Thursday 14 November

Holt is still tweaking his classic crabcake recipe, to keep them from crumbling so readily as they have recently.

We didn't have any red onions or scallions or fresh bell peppers, so he fried up some diced standard yellow onions and celery before mixing them in, and also diced some pickled hot peppers that David Warda gave us, for a piquant pick-me-up. 

Then he made the cakes half the usual size, which worked quite well.

On the side, we sliced up some beets we'd roasted and sprinkled them with goat cheese, rosemary oil, white balsamic, and Cypriot black salt, for that updated-eighties ethos.