I made some to go with our flank steak and now have a whole bunch left over. Will it freeze well? Or can I use it with something else? (Except fish--I'm pregnant and have developed an aversion to all things fishy.) Thanks.
Our obsession with decadent food is apparently nothing new.
Easy Crab Cakes
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.