JulieLeung.com: a life told in tidepools

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

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.