I made enough food last night to feed a few extra people, so lunch today was crab cakes for Greg and tortolini with the asiago cheese sauce for me! Of course cheesecake was for dessert....and I was going to go to the gym today...perhaps a nap instead.
I am chefing tonight for a private party, just the first and second courses. So the crab cakes last night were an experiment for tonight, since I have never made them before. I was told to leave out the fresh tarragon, which I did, since it apparently overpowered the crab. Greg seems to think that they are really good, so I am encouraged for tonight.
Also making pork tenderloins with garlic and apples. Decided to make a garlic rosemary applesauce for marinade. We'll see how it does and I'll report back tomorrow.
This for Flatlander...Old Bay is mostly sodium, celery seed, and pepper flakes, our Maine crab is pretty salty, so adding more salt is right out for me. Use fresh instead. Panko is a must as it makes the cakes very light and crispy.