I love the "fresh" European anchovies and have found and invented many uses for them. I've often noticed the bins and bags of dried anchovies at Asian groceries. How are these used? Anyone have any recipes?
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.