Can I add vinegar or wine to a compound butter? I want to make one for a Salmon dish but don't want to up the rich-ante of an already fatty protein. Doesn't seem like it would work, does anyone hae experience with this? Thanks
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.