This side dish is healthy (green vegetables) yet filling and decadent (pancetta). It can be made for thanksgiving, or as an accompaniment to any meat dish.
I have been making crab cakes from the same recipe for years, but at my recent cooking bootcamp at the Culinary Institute of America I learned a new one. In this recipe shrimp paste is used as the binder to hold the crab cakes together.
This quick and easy side dish is a favorite for a weekend brunch.
This is probably the only crab salad that is not doused in mayo. I have done this many times over the years, and it is one of my all time favorites during the “r” months – i.e. when we have Dungeness crab in San Francisco – November through April (although it is best December through…
Follow me on Instagram. These are perfect for the holiday season entertaining. Serve as a first course, or as finger food while your guests are enjoying their cocktails. Perfect with a nice glass of champagne.