Soft, delicious, and full of crabbiness -- that’s what you’ll get from “Brigit Binns’ Crab Cakes,” adapted from Williams-Sonoma Hors D’oeuvre. Invest in that pricey lump crab meat and you’ll win this game. I formed my cakes bigger-than-bite-sized. At 1/4-cup each, I made 11 cakes.

Do follow the “spatula advice” in this recipe, by carefully transferring the crab cakes from plate to plate to refrigerator. I did refrigerate my cakes for about 2 hours, to firm them a bit. I was fine with fragile cakes after all, because they were wonderfully tasty.

We all liked the “Crunchy Peanut Slaw,” from theKitchn, too. I halved this recipe, to make 4 servings, and I chopped everything by hand (no mandoline, no food processor). I added 2 1/2 tsp. kosher salt and 1/2 tsp. black pepper to my chopped vegetables and nuts. Notice the dressing ingredients: rice vinegar, sweetness, sesame, and soy (right on!). It’s a basic slaw that can’t be beat.

Lump Crab Meat (1 lb.) = $22.00
Green Cabbage (1.95 lbs.) = $1.66
Roasted Peanuts (.33 lb.) = .83¢

RECIPES: if you deserve a crab cake, make a crab cake, and see how marvelous a cabbage slaw can be with peanuts
crab cakes require an hour of prep, a few hours to chill, then 30 minutes to fry; slaw is just chopping and whisking (it’ll then sit and wait for you)
lump crab is soft and sweet, and is further massaged by the cream and egg, while cabbage + scallions + cilantro are perfectly partnered with chopped nuts and a sweet sesame dressing

Next time, I want to make a rainbow of a dinner: the “Spring Chicken Stew with Leeks and Potatoes,” from Three Many Cooks. See my deliciousness when you come back to my site soon.