nebula du crab.

Yes. We bought a gallon of Frank's. Over the Internet.

How ever will we use it.
(after writing the above sentence I realized what a bizarre construction it is, possibly only Southern? Somehow the only voice I can imagine saying it is Bugs Bunny as Scarlett O'Hara.)

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In a rare bit of cooking by me, here's an Ottolenghi recipe in mid-adaptation, served below with leftover bao accompaniments and a chile-yogurt dressing.

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crab, bulgur and sumac cakes.

1/2 cup bulgur
1 can white crab meat (about 120 grams drained)
2 tbsp mayonnaise
1 shallot, peeled and finely diced
1 scallion, finely chopped
1 green chilli, seeded, deveined and finely chopped
1½ tbsp sumac
grated zest of ½ lemon
1 tbsp lemon juice
1 tbsp olive oil
1 egg, lightly beaten
Salt and black pepper
100ml sunflower oil
1 lemon, cut into wedges

Put the bulgur in a small saucepan and cover with twice its volume of water. Bring to a boil, simmer for five minutes, strain well.

Put all the ingredients (including cooked bulgur) except the sunflower oil and lemon in a large bowl, add half a teaspoon of salt and a generous grind of pepper. Mix well with your hands and form into patties around 6cm x 2cm.

Heat the oil in a large frying pan on medium heat, then cook in batches for four minutes a side, until golden. Drain on kitchen paper and keep warm while you cook the rest. Serve hot with lemon wedges, or Momofuku quick pickles, Mara's nuoc cham carrots and a yogurt-mint-chile dressing.

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