The memory of that meal stayed with me, so much so that about two weeks ago I began to lust for Crab cakes.
I had two at a restaurant on May 14th. The best I could say about them is that they had once has a passing acquaintanceship with a crab.
I tried again on May 16th at another restaurant. This time I judged that the Crab cakes had once seen a crab, from a distance.
"All of the filler, none of the meat!".
So there was nothing else to do but to make my own.
The recipe called for
1lb crab meat
1 1/2 tablespoons of bread crumbs.
2 teaspoons of chopped fresh parsley.
Salt and pepper to taste
1 1/2 tablespoons of mayo
1/2 teaspoon of dry mustard.
I had only 12 oz of canned (and drained) lump Crab meat so I went easy on the bread crumbs,parsley, mayo, and mustard.
I baked the Crab cakes for 15 minutes at 350 degrees for 15 minutes, and then browned the tops and bottoms in a skillet with a bit of butter.
UM UM GOOD!
Almost worthy of "The Green Room". And sufficient for two meals each with 11/2 cakes.
|For lunch on May 21st, with cucumber, red pepper and heirloom tomatoes.|