RecipeMuncher

Click on this picture. Click and drool. The coconut in this recipe accentuates the crab’s natural sweetness, while the potato provides a creamy texture without diluting the crab flavor. The polenta and coconut make the crunchiest, most flavorable crust you can get, without having to use vast amounts of oil. Not enough for you? Try it with this salsa. Juicy, sweet, tangy, and intense. If you’re like me, you have trouble keeping seafood cakes together. No problem with this cake. It (...)