Crab cakes topped with a spicy caper & lime remoulade, over spinach sauteed in bacon fat with garlic, salt, & pepper.
The crabcakes were from Sen. Barbara Mikulski's recipe.
My remoulade was a slapdash concoction from what I had in my fridge: mayo , a spoonful of capers minced very fine, a splash of Key lime juice, and some cayenne to bring the heat.
The spinach was sauteed in a pan with a bit of bacon fat, minced garlic, salt & pepper.
Crab was purchased from Jordan Brothers Seafood, spinach from North Star Farms in RI, both vendors at the Somerville Winter Farmers' Market.
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