A thin, delicately crispy coating on the outside. Tender, mild, lightly sweet and perfectly flaky fish on the inside! I’m NOT a “fish person”….and I was floored. THIS. Was the best fish I’ve ever made yet! I got rid of a few ingredients that I used to use, and added a “secret ingredient”, that’s
I know, I know. Before someone shoots me, I know that it’s practically an abomination and cardinal sin to make “faux” crab salad by east coasters and crab snoots. This salad is obviously not made with real, lump crabmeat. (Real EXPENSIVE is more like it!!!) We can’t afford real crabmeat. Who CAN these days??
Everyone likes things the way they like them. And when it comes to New England Clam Chowder, my hubby and I like it done a bit differently. I prefer my chowder more traditional, as I have made it in the past (click here for that recipe), thinner, and ladled over crushed saltines to