Yotam Ottolenghi cites sea spaghetti for one of his recipes. Googling I see that sea spaghetti is also named Himanthalia Elongata, but as far as I can see, it is available in Great Britain. Has anyone found it in New York? Or, failing that, the U.S?
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.