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.

10 comments:

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

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  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.

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

    ((hugs))

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

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

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  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.

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

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  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! :)

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  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!

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  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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