As the weather gets warmer, I cook lighter. And in my husband’s taxonomy of food, crab cakes are relatively light. So I thought I’d employ a couple of seasonal stars — peas and radishes — to put a spring spin on them.
Tangy sweet and sour shrimp over rice is an easy dish. It’s based on prepared ingredients that can be assembled in minutes at home. Best of all, there’s no chopping and peeling, which means no fuss or mess.