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.