Yummy and gummable. Chop everything finely so there is no worry about chewing!
Garlic scape rémoulade
Ingredients:
6 garlic scapes
1 anchovy
2 tbs capers (drained)
2 tsp fresh parsley
2 tsp fresh tarragon
grated zest of a lemon
1½ cups mayonnaise
Instructions:
Chop the first 5 ingredients all together (I used a mezzaluna on a wooden chopping board for this).
Combine with lemon zest and add to mayonnaise.
Stir well. Best made a few days ahead so the flavours have time to come together.
Crab cakes
Ingredients:
2 cups crab meat
¼ cup milk
2 tbs chopped fresh parsley
½ cup fresh breadcrumbs (I needed more, as they were too wet)
2 beaten eggs
1 tsp Worcestershire sauce
butter for frying
Instructions:
Combine all ingredients, except the butter. Allow to sit for a minute so the crumbs can absorb some of the liquid.
Shape into patties—the recipe recommended 4 or 6, but I made 8 smaller ones—and place on a tray lightly dusted with breadcrumbs so they're easier to handle.
Fry in butter, 3-5 minutes each side, until nicely golden.
No comments:
Post a Comment