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Achievable elevated desserts — laminated doughs, cakes, custards
Ruby port — cheese pairing, reductions, poaching pears
Ready-made fermented black bean sauce — instant stir-fry flavor
Ready-made black bean sauce — lobster, spare ribs, stir-fry
Professional copper saucepan — ultimate thermal control for sauces
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Achievable elevated desserts — laminated doughs, cakes, custards
Ruby port — cheese pairing, reductions, poaching pears
Ready-made fermented black bean sauce — instant stir-fry flavor
Ready-made black bean sauce — lobster, spare ribs, stir-fry
Professional copper saucepan — ultimate thermal control for sauces
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Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.) Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each). Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200° oven for up to 30 minutes.) Serve with Garlic-Chive Sauce. Garnish, if desired. Note: For testing purposes, we used Sara Lee Soft & Smooth Whole Grain White Bread. Note: Nutritional analysis does not include salt to taste.