In Santa Ana, Las Brisas de Apatzingán offers an option to have it topped with aporreadillo, an umami-filled guisado made with sun-dried beef.
Crostini, chips or radicchio leaves.In a large bowl, blend the mayonnaise with the celery, green pepper, onion, parsley, lemon zest, lemon juice, hot sauce and cayenne.
Fold in the crab and season with salt and pepper.Refrigerate for 1 hour..In a food processor, pulse the bread until fine crumbs form.
Spread the breadcrumbs on a rimmed baking sheet and toast for about 8 minutes, until crisp..In a large skillet, cook the butter over moderate heat until the milk solids turn dark golden, about 4 minutes.
Stir in the toasted breadcrumbs and season with salt.. Scrape the crab mixture into a 10-inch round baking dish or skillet.
Sprinkle the brown-butter crumbs evenly on top.2 pounds green beans, trimmed.
1/4 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice.2 tablespoons chopped tarragon.
On a baking sheet, toss the bread with 1 tablespoon of oil; season with salt and pepper.Bake for 8 minutes, until golden.
(Editor: All-in-One Bicycles)