A guy at work's pear tree is very productive at the moment. I took a whole bag of them home. But I leave the country for 5 days on Saturday (tomorrow) afternoon. Can I cook them with some butter and sugar and freeze? Any ideas?
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.