I created this recipe to make crab cakes without the filler—just pure lump crab, a few simple ingredients, and homemade breadcrumbs (if you’re feelin’ fancy). Top (extra generously) with mango salsa and you’ve got yourself a bite of heaven.
Mussels are quite easy to cook, though a little trickier to prep. First, soak them to remove excess sand and grit. Then, remove the beard (a stringy membrane that the mussel uses to attach itself to rocks or other stable surfaces).
Moules frites, or mussels and French fries (one of my new favorite dishes), tops almost every chalkboard-scrawled menu at restaurants along the Cap d’Agde harbor.