What to do in the midst of crab season? Serve crab, of course. Make Curried
Crab and Apple Pastry Turnovers for a fancy appetizer. Plan on using leftover cooked crab
in a salad of Crab with Belgian Endive and Lemon Vinaigrette. My favorite way with crab
is Crab Cakes with home-made Tartar Sauce à la Chez Panisse.
$60.00
Alan Tangren
115 Mill Street Grass Valley
Cost $60.00
Tess’s Kitchen
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