Sunday 22 December
We had pre-roasted some Farmers'
Market beets, sautéed their greens with some pine nuts, and dressed them simply
with Cretan olive oil and white balsamic.
So what to have with them? The
can of crabmeat in the refrigerator answered the need nicely.
We had the chance to refrigerate
the resultant crabcakes for 30 minutes to see if they held together better; and
they did. But it's hard to wait 30
minutes for Holt's crabcakes.
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