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Crab Cakes Under a Meyer Lemon-Dressed Arugula Salad with Fingerling Potatoes and Lemon Aioli

Crab Cakes Under a Meyer Lemon-Dressed Arugula Salad with Fingerling Potatoes and Lemon Aioli finished plates
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Gail loved this dinner, and I did too. She said they were the best crab cakes she ever tasted. I’m glad she liked it because this was the most difficult dish to make so far. And the most dangerous! Everything is so small that it’s difficult to hold onto the ingredients (like the fingerling potatoes) while cutting them. But I managed to avoid slicing myself, despite the difficulty. So let’s talk about zesting the lemon. This was the first time I’ve ever zested anything. I went out and bought a zester in anticipation of this dinner being sent to me. I watched youtube to find out exactly how to zest. Seemed simple enough. Well….not so much. I was supposed to zest enough lemon to get a teaspoon of zest. I’d still be zesting till next year to get that much! And all the zest I did manage to get stayed on the zester!! That little thing is sharp too, so no scraping it off with fingers. I used a fork to try to get some of the zest off the zester and onto the plate, but I was mostly unsuccessful. So, we ended up with maybe an eighth of a teaspoon of zest. In any case, it was a delicious meal, and everyone is happy and full, so we’ll go with “yay!” on this one.


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Glance through the recipe instructions before you begin. Some recipes ask you to chop veggies in the middle of the process, usually while something else is cooking on the stove. I recommend ignoring those instructions. Instead, prep all your veggies before you do anything else. (You can preheat your oven during this time). If you are anything like me, trying to chop vegetables while watching over the cooking process will usually end up with overcooked or burned food, or even knicked fingers.

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