Some of my most memorable dishes involved crab. I often like to bake crab with butter and a sprinkle of sea salt. The result is anything but a simpleton in the realm of good eats – it’s fingerlickin’ delicious! Crab cakes are also a common occurrence in my household, and this recipe beats out any other I’ve ever had at any restaurant throughout my entire life. And, for good reason. There is no overwhelming mayonnaise or bread crumb taste that takes over the crab; instead, you taste the crab and all the other add-ins simply pique its unique flavor. So try this simple and light baked crab cake and you’ll never go back.
I love arugula in small doses, because it is quite peppery and potent. It’s health benefits are through the roof, so my favorite way to complement its flavors are with sot textures and both fresh and strong flavors to offset and challenge the arugula itself. This recipe is filling and delicious – I’ve combined arugula with peas, cherry tomatoes, a simple vinaigrette, olives and onions. The result is wholesome and meal-worthy. Enjoy!
I’m always interested in noodle varieties that are not plain white noodles. Soba noodles are buckwheat-based, which means they are easier on digestion and introduce new flavors to my palette. This recipe keeps it simple with a few vegetables. Enjoy!