I love a simple sauteed shrimp with butter, garlic and usually a dash or two of red pepper flakes but tonight spotted my jar of bacon grease and started plotting. Does anyone ever saute shrimp in bacon grease or would it overwhelm the flavor?
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.