Brigit binns' crab cakes
Cakes
This recipe is a perfect showcase for your finest, in-season crab (Merrill likes peekytoe). And sure, you can roast your own red peppers if you like. But we made these with some good quality canned crab and jarred pimientos, and they still turned out to be fresh little bites of summer -- great news for people far from crabs, or crab season. Recipe adapted slightly from <a href="http://www.amazon.com/Hors-DOeuvre-William-Sonoma-Collection/dp/0743224426?tag=food52-20" target="_blank">Williams-Sonoma Hors d'Oeuvre</a> (Free Press, 2001).
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