Thinking about buying one in Manhattan for my husband, and am wondering, once one starts to slice it, how long it will last - i.e., do I need to use it up in one meal, or could I make it last over an indulgent weekend?
Making the galette crepe with a sunny side up egg, chorizo and avocado cream from Trois Familia in Silver Lake, Los Angeles.
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.