1. Finely chop the cabbage, cucumbers, and crab sticks. Dice the egg. Put everything in a bowl and add canned corn. 2. Season with salt and pepper to taste. Season with mustard and sour cream, and mix ...
the juice of ½ lemon and the remaining ¼ teaspoon each salt and pepper in a medium bowl. Add the parmesan and gently toss. Serve the crab cakes with the arugula salad, rémoulade and lemon wedges.
Adjust the flavors by adding more lemon juice or mustard if desired. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld together beautifully.
Layer the remaining servings in the same fashion, distributing the crab salad evenly. Serve immediately. Fpr crab salad Using a sharp knife, scrape the kernels from the ear of corn into a medium bowl.
Located at 667 Auburn Ave. NE on the ground floor of office building Junction Krog District, Yuji will serve a Kaiseki-inspired menu, a traditional Japanese multi-course meal. For the opening menu, ...