I accidentally froze basil leaves in the back of the fridge. The leaves look thinner and darker than usual. Can I still use them to make pesto after they’re thawed? Should I reserve them for sauces instead? Or should I toss them away?
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.