I like pressed garlic more than chopped in many recipes, but our OXO garlic press always leaves behind a substantial amount of garlic in the press. Does this tool suck, or is this par for the course for garlic presses?
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.