Friday 17 April
We have finally figured out that
our classic crab cakes should not contain celery, which is too knobbly and lets
them break apart.
So instead, the mix was stuffed with
the smallest dice of red bell pepper and red onion. And lo, the crab cakes held together, and did
not break up quite so much.
We served them atop a salsa of the
ripest Roma tomatoes, garden cilantro, and chopped scallions, well anointed
with lime juice. Big, vibrant flavors.
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