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	<title>Salty Seattle &#187; beurre blanc</title>
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	<description>Foodie Fashionista and conscious omnivore who loves slow food, modern gastronomy, making salt, bacon-curing and sous vide at home, with wine, in stilettos.</description>
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		<title>Minted Dungeness Crab Cakes with Lemongrass Kaffir Sake Beurre Blanc</title>
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		<pubDate>Wed, 09 Dec 2009 19:10:57 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[beurre blanc]]></category>
		<category><![CDATA[crab cakes]]></category>
		<category><![CDATA[duck eggs]]></category>
		<category><![CDATA[dungeness crab]]></category>
		<category><![CDATA[kaffir lime]]></category>
		<category><![CDATA[lemongrass]]></category>
		<category><![CDATA[lime leaf]]></category>
		<category><![CDATA[lime leaves]]></category>
		<category><![CDATA[mayonnaise]]></category>
		<category><![CDATA[mint]]></category>
		<category><![CDATA[pea sprouts]]></category>
		<category><![CDATA[sake]]></category>
		<category><![CDATA[uwajimaya]]></category>

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		<description><![CDATA[  Dungeness crab cakes on pea sprouts with lemongrass kaffir sake beurre blanc When daddy’s away, mama will play, you’d better believe it!  Jonas high-tailed it to Japan for work last week and left Bentley and I to our own devices.  The first thing I taught Bentley to do was jump on the bed. Every [...]]]></description>
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