I recently bought a few baking books (Nick Malgieri's Bake being one of them) and fancy trying my hand at some of those recipes. Anyone can offer any advice regarding the tools that I will need to buy and also which brands are better than others?
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.