Today, I drove by Feigs, Tucsons local purveyor of intermittantly delicious corned beef and pastrami sandwiches, and it looks like it's under new management, with all the windows papered up. Anyone got the scoop?
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.