Been about seven years, but is the Bread Barn on the east side of town still around? My favorite bread was a New England-style anadama, which was a corn and molasses-based loaf. And do they have a website?
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.