crab cakes

Sunday, October 4, 2009

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.


  1. Oh my! That is some good eats you got there.

  2. Very nice, very nice indeed. Like the best crab cakes, they just hold together. You must love that chicklet very much to share the rare crabcake.
    Thank you for a wonderful Sunday morning treat.

  3. mow that looks delicious! enjoy your nap and read. i plan to do the same things. can't wait!


  4. Momma is extremely jealous. She loves those crabs
    Benny & Lily

  5. That looks SO Good! Lucky Chiclet...

  6. Oh. Yum. For some ghastly reason, I have developed an allergy to my favorite food in the entire world...shellfish. I miss it terribly. Oh, this looks delicious.

  7. It looks superb - a tasty morsel of delight, and all so beautifully photographed - on a par with the foodie magazines I'd say!

  8. Wow - these look really good. Sorry to be AWOL, my internet hates me. Supposedly going to be fixed in the next couple of days! :)

  9. I have to say, my mouth is WATERING!!! these look delicious! Just now seeing them on Monday morning here! You are SUCH a good cook!!! Thank you for sharing!

  10. YUMMMMMMMMMM!!! Going to save this recipe...although, I doubt the crab in Nevada is as fresh as where YOU live!! Beautiful presentation!!!


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