Line a baking sheet with foil. Mix breadcrumbs, mayonnaise, green onions, lemon peel, cayenne pepper, dry mustard, salt and pepper in a large bowl. Add crabmeat and stir gently to combine. Shape mixture into eight 1/2 inch-thick cakes. Place on prepared sheet. Cover and refrigerate. Heat butter in a large nonstick skillet over medium heat. Cook crab cakes until bottoms are brown, about four minutes. Carefully turn with a spatula and cook until other side is brown. Divide baby greens among 4 plates. Drizzle with vinaigrette. Place the crab cakes on top. Garnish with lemon wedges.

those rascals, they look like race horses). My favorite way is to make a stew using dried wild mushrooms. A goulash-style stew is the best. Try this one, Moody. Marinate the boar meat, cut up into one-inch pieces, in red wine, 2 bay leaves, cracked black pepper, fresh thyme and a bit of rosemary in the fridge overnight. The next day, drain the meat and save the marinade. Brown the meat in butter with a little salt and pepper and place in a pot with lots of onions sliced very thin. Cook down, then add some sweet Hungarian paprika. Cook a few more minutes then add the marinade and a handful of reconstituted wild mushrooms. Cover and cook slowly until the meat is very tender (about 1 1/2 hours - more or less). Serve over mashed potatoes - oh man!!