I'm hoping that someone may have a recipe from an old restaurant in Albany. The dish was medjool dates stuffed with marscapone cheese, blood orange slices and pistachios. They were served on a bed of caramel. It was an amazing dish!
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.