I'll be in Chicago for a few days in July and had planned to go to Frontera, as I've been a longtime fan of Rick Bayless. Some recent posts about Salpicon have been quite favorable, so now I'm in a quandry. . . your thoughts please.
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.