Some things seem daunting to cook: enchiladas, any meal involving meat and a grill (as a non-meat cooking vegetarian, that is), and crab cakes, among other things. I'm sure I'll tackle enchiladas one of these days, but crab cakes were on the bill this evening. Everyone seems to have a different special ingredient or unique strategy to making the perfect crab cake. Personally, I prefer thinner crab cakes, with more crunch on the outside, and in-tact lump for a meatier texture, paired with a spicy remoulade-type sauce. Surprisingly, throwing these cakes together was much easier than I'd imagined. I found a recipe to have a base from which to start, and added spices and flavors as I thought might work well with the crab. Within about 30 minutes, I had a delicious crab cake sandwich, which paired nicely with red wine, hummus, and pita chips. Up next: vegetarian enchiladas!
No comments:
Post a Comment