Der Brucer wants me to make crab cakes.
It's not like we don't have the crab. I picked up about four pounds of crab meat from work, when there was an absurd over-order a while back, and stashed the tubs in the freezer. I've got one of the one-pound tubs thawing right now.
My probelm is, I haven't had crab cakes that often, and thus don't really have a taste-memory standard by which I can measure what I'm doing.
And none of the recipes I've looked over say anything about what the crab cakes should be served with. That's a disappointment right there.
I suppose I should try to keep things as simple as I can, this first attempt.
Do crab cakes go well with grits?