Crab Cakes are one of those dishes that are just about perfect just about anytime of year. They’re a snap to make and you can have them cooked and kept warming in the warming drawer until you’re ready to serve your guests. This wonderful recipe uses a lot of crab and not a lot of bread which is key to a great crab cake. This particular take caught our eye because it seemed like just the right thing to serve for one of our lunches around the pool. Its pedigree is very reassuring. There’s not much that Tyler Florence doesn’t do perfectly and this is but one example. It’s from his late, lamented column in House Beautiful, “Tyler’s Kitchen”. Tyler combines three summer favorites that are at their peak right now. There’s fresh basil in the dressing. And there are 3 varieties of tomatoes and sweet corn. The corn is gorgeous cooked a way I’d never tried before and it was a revelation all by itself.
Paris Booksigning, Sunday – November 30th - A booksigning for My Paris Kitchen at WHSmith bookstore in Paris!
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