September 2, 2011

Sweet Potato-Encrusted Crabcakes

I didn't originally intend to order this dish. No, I had my eye somewhere else on the menu - but then I saw it walking towards me from across the room. And - in a move so smooth she must have pulled it a hundred times - the waitress comes over and all but wafts a neighboring table's lunch plate in front of me before setting it down to rest, tantalizingly just out of my reach. Clearly, nothing else on the menu mattered anymore. There was only one thing I was hungry for (though, admittedly, I wasn't even sure it was a crabcake at first glance).

The cake itself is entirely juicy, white lump crabmeat. The sweet potato gives a subtle sweetness that has just enough texture to distinguish the crabmeat. The flavor of the crust plays especially nicely with the roasted red pepper aioli, served on the side. And as always, the Greek side salad is fresh and bright, tossed in a perfectly balanced vinaigrette and wonderfully creamy feta cheese. Definitely a new favorite!

Where you can enjoy this yourself:

Canal Street Grille
27 East Afton Avenue
Yardley, Pennsylvania

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