crab cakes

snow crab

All summer long, every Friday afternoon, a local fisherman parked his refrigerated truck full of fresh and frozen seafood in a parking lot near one of this little villages busiest corners - across from both the grocery store and the liquor store and near the road that leads out to beach and cottage country. I bought these snow crab legs frozen a few weeks ago and promptly stuck them in my freezer and took them out yesterday morning to thaw.

A hammer, a wooden skewer, lots of newspaper and rather slow and meticulous work resulted in about 8 ounces of crab meat - and crab cakes were on my mind - even if it was only a crab cake - I had decided that's what I'd make with my rare crab bounty.

crab cakes

8 ounces of crab meat
1 cup of fresh bread crumbs (reserve half to coat cakes)
half a stalk of celery finely minced
2-3 tbsps. red pepper (for colour) finely minced
2-3 tbsps. finely minced onion or green onion
a few tbsps. mayonnaise (Hellman's preferred)
a bit of flat leaf parsley finely chopped
a few good shakes of Old Bay Seasoning (imported from B Shamu - merci !)
salt & pepper
squirt of fresh lemon juice
canola oil

Delicately stir ingredients together (reserving 1/2 cup of bread crumbs for coating) adding just enough mayonnaise so that the mixture will just hold together in loose patties or cakes (this recipe made 4 small cakes). Heat 1/4 cup canola oil in a frying pan. Coat cakes in reserved bread crumbs. Carefully fry 3-5 mins. per side on med-low heat until outside is crispy and golden. Serve with a wedge of lemon and garnish with more flat leaf parsley.

Share crab cakes with one fat black velvet chicelet who is a connoisseur of the finest seafood.

A little more this and a little more that planned for today ... and my favourite Sunday afternoon loll about and nap and read. Uh Huh ! Hooray. We love Sundays.