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Crab cakes and cobbler

April 3rd, 2005 · 3 Comments

For a special treat last night I made crab cakes and tartar sauce:

crabcakes.jpg

served with baby potatoes, spinach salad, rustic bread and our current favorite white wine, Hofer’s Gruner Veltliner 2003. I bought two Dungeness crabs, cleaned, removing the meat and mixing it with bread crumbs, spices, egg and mayonnaise. Capers, pickles, parsley and scallions flavored the tartar sauce.

While we ate dinner, I baked a cobbler containing pears, dried cherries, almonds and chocolate chips tucked beneath a coconut-sprinkled crust. We ate the dessert, still warm from the oven, in bowls with scoops of raspberry sorbet.

cobbler.jpg

Tags: food

3 responses so far ↓

  • 1 enoch choi // Apr 3, 2005 at 3:54 pm

    wow. yummy!

  • 2 enoch choi // Apr 3, 2005 at 4:05 pm

    and great choice of wine, not too tart, probably a little touch of sweetness. like the one you gave me ;)

  • 3 Katherine // Apr 4, 2005 at 4:24 am

    That dessert sounds absolutely heavenly.

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