A couple of months ago, I’ve decided it’s time to experiment with Farro, an ancient type of wheat that I haven’t yet used. I bought a package and planned to use it, but, as it happens so very often, I forgot all about it. So when I saw THIS recipe for farro and corn salad, on the excellent “Frugal Hausfrau” blog, it immediately caught my eye. Continue reading “Farro, Corn and Crab Salad”
Entertaining doesn’t have to mean working hard on elaborated dishes, and the following simple dish demonstrates exactly that. Quick and easy to assemble, this salad is always popular with guests. The seasoning is fresh and fairly mild, so that the crab flavor is not overshadowed. Served in different ways, as shown here, it is a perfect dish for brunch or finger food buffet. Try it and enjoy. Continue reading “Crab Salad Appetizer”
I’ve found the recipe for this crab tart a few years ago in an old French cookbook. The original recipe was a bit too bland to my taste, so I’ve decided to make a few changes. Continue reading “Crab and Onion Tart”
Crab cakes have so many variations, but there is always room for one more. While I love the Maryland style crab cakes, which consist of mainly crab meat with a small amount of ingredients, sometimes I find them too bland and feel like adding other flavors to them.
Here is one of my variations, Continue reading “Colorful Crab and Shrimps Cakes”