Saturday, October 24, 2015

Crabcakes with Beets and Arugula

Friday 9 October
When you use a half can of crab clawmeat on Tuesday, you have to use the other half on Friday (or thereabouts).  Solution: classic crabcakes, made with diced red bell pepper and red onion, mayo, and that secret squeeze of dijon mustard.
As mentioned yesterday, we had some previously-roasted beets, so we sliced and dressed them simply with salt and balsamic, added some similarly-dressed (but with olive oil) garden arugula, and put it all together. 
Can't be beat (sounds like).

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