The 100-year-old white clapboard walls of the Portuguese Assn. Crown Hall seem almost to bulge outward, swelling with the sheer joy inside on this late January evening. A couple of hundred happy ...
3 Mendocino chefs dish on the delights of Dungeness Dungeness Recipe: Little River Inn’s Crab Pot Pie Dungeness recipe: Mendocino’s First Prize Crab Cakes 24 ounces lump crabmeat 1 cup panko ...
*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Chef Sarah French Bowman Yield: 10 servings. For slaw: 1 pound jicama, julienned (cut into matchstick-size pieces)> To prepare ...
The Downwind Restaurant is a hidden gem located inside the Dekalb-Peachtree Airport off Clairmont Road. This family-owned restaurant has been cooking great food for more than twenty-five years. The ...
CONTINUING THROUGH THE WEEKEND. ♪ >> HI,, I AM CHEF PATRICK HALL. WHAT WE’RE GOING TO MAKE FOR YOU TODAY IS CRABCAKES. YOU WANT TO GET NICE MARYLAND HAVE MEAT. SOME FRESH BREADCRUMBS HERE AND ALSO SOM ...
Ieat iceberg lettuce salad once a year. I also play bingo -- or a similar church-hall gambling game -- only once a year, and, luckily, at the same time -- at the Mendocino Crab and Wine Days. The ...
Located along Boston’s 2.5-mile-long Freedom Trail, Ye Olde Union Oyster House, the oldest continuously operating restaurant in the country, opened in 1826 and started dishing up steaming bowls of New ...
Mix all ingredients together and form into 2-ounce cakes, slightly bigger than a golf ball. Heat a large skillet over medium heat, and coat with olive oil. Saute crab cakes on each side until golden ...
Combine crab, bread crumbs and green onions. Add 1/2 cup aioli and test mixture to see how well it holds together. If needed add additional aioli. Do not overwork ingredients. Cakes should be loose ...
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