Saturday, September 05, 2015

Crabcakes and Greenish Beans

Friday 4 September
We whipped up a batch of tender crabcakes, using diced red onion, light green peppers from the Farmers' Market, the requisite mayo, good bread crumbs, and absolutely no celery.  Then we dipped them in panko, and fried them golden.

Due to a pop-up thunderstorm, we couldn't go out into the garden and pick kale as a side for our cakes.  But our purple bean plants had already delivered their abundance into the fridge, so we boiled some up, and when they were no longer purple, dressed them with lemon and butter.  Strangely, the lemon turned light purple with the color of the beans, but the taste was unaffected.

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