Monday, May 26, 2008
Every year at the beach Lawson makes crab cakes. But this year we brought the crabs back home to pick, and I made the crab cakes.
I used a simple combination of several recipes. This was roughly it:
1 lb crab meat
1 cup crushed crackers (These were thin rice-and-wheat cocktail crackers. Saltines would work, or bread crumbs.)
2 or more T mayonnaise
1 T Dijon mustard
1 T lemon juice
1 t lemon zest
1/2 onion, diced and sauteed
3 T parsley, finely chopped
salt and pepper
Mix; form into 4 to 6 cakes; roll in salted cornmeal; chill for an hour or two; pan fry.
I also made a salad that we ate over two days -- one of my usual bean, herb, and citrus summer salads. It contained garbanzo beans, mint, cilantro, roasted red peppers, carrots, pumpkin seeds, lemon juice, olive oil, salt, and pepper. On the second day I added some spinach.