Last weekend I threw a casual dinner party for a few of my dearest friends— a tricky-to-cook-for crowd of carnivores and seafood-only pescatarians. On the menu? Crab cakes. Hey, everyone loves crab cakes, I thought. And all I have to do is order a couple dozen from Allen Brothers, thaw and pan-fry them (3-5 minutes per side over medium-high heat, in a skillet preheated with a thin layer of oil), and toast up freshly baked brioche buns from my favorite local bakery. To go with the crab cake sandwiches on brioche buns, I’d make a fabulous heirloom-tomato salad, open a few bottles of dry Riesling and Sauvignon Blanc, and serve key lime pie for dessert. Wham: an easy, scrumptious summer dinner.
Tag Archives: Crab Cakes