Sunday, January 05, 2014

Crabcakes and Beet Salads

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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