I love the taste of a hot, crispy Madeleine straight out of the oven. But what to do with the uneaten ones? Is there some way to reheat them so they are crispy again? Or are they better left to other uses and, if so, what? Thanks.
Because life is too short not to be a kid sometimes.
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.