Top | Travis Jonquil — Blog
(post, Travis Jonquil)
So last night I was gifted a pound of exceptional crab claw meat that I decided to whip up into some cakes. I was completely scatterbrained and didn't quite think it all the way through, but some how I managed to pull off a damn fine last minute dinner party. I used a recipe I found in a book by Tom Douglas' Seattle Kitchen. That man sure knows his fish. I highly recommend checking out this book if you're into seafood. Along with the cakes I made a tomatillo sauce for the cakes and garnished them with blanched seabeans. Paired with some extra creamy garlic mashed potatoes, a salad and some good crusty bread. And damn that's some good lunch leftovers.