Saturday, April 18, 2015

Crabcakes with Tomato Salsa

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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