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.
Couscous is a staple in Morocco and across Northern Africa. Using spices, raisins and lemon zest, this surprisingly simple recipe creates a flavorful dish that pairs particularly well with vegetables and meat.