What a nasty winter! I tried a post lamenting, cassoulet being missing on mid-winter local menus. No response, so the bigger question - what's going to comfort us through these last dregs of winter? .... and who's cooking it?
Because life is too short not to be a kid sometimes.
Easy Crab Cakes
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.