So what makes a good crab cake?
Let’s skip that. Let’s go with what makes a great crab cake.
To me it must pass these three things:
Crab. It can’t be shy on crab meet.
Crunch. The outer covering needs to have some crunch to it. I hate it if it’s almost soggy in texture or bland.
Moist. Not the world’s most favorite word I know, but it needs to me moist on the inside
Agree with me?
Did I miss something?
Who has the best crab cakes in your opinion?
Tequila, triple sec, sweet and sour mix, and lime juice with ice.
Poured over ice in salt-rimmed margarita glass.
Add a splash of Grand Marnier.
Garnished with slice of lime – it’s one of my faves!
Chimichanga, or “chimi,” has achieved cult status in Tucson. A Chimichanga is a Mexican-American fusion large burrito prepared with a choice of meat, vegetables, and spices. deep-fried to a golden perfection, and served on a bed or lettuce with cheese and mild sauce.
Photo Kevin Aguilar
i guess my wife and I have always been foodies. Even before I knew what a foodie was we were making videos like this.
I do believe if memory serves me correctly this was the Camelot Stakehouse.
Again, if my memory serves me right, the experience was very good. (food and service).
I also recall the hotel awarding us with a gift certificate to visit which was awesome (thank you Excalibur) as a wedding gift.