The other day, I made Rancho Gordo cicerchia beans with shiitake and brown beech mushrooms over polenta for breakfast. On Wednesday, I tossed the leftover beans and mushrooms with pasta.
Yesterday, I picked up my weekly fish share - rock crab claws - so I made the Butter Garlic Crab from Dishoom and stuffed it in a toasted brioche bun.
The recipe cooks plenty of garlic in butter, adds ginger, green onion and diced green chiles, then the crab and finishes with lime juice, dill and cilantro. I liked that it was flavorful but still let the crab be the star.
