Boys and Crab Cakes

Boys and Crab Cakes

 playmobilelight housecrab cakes
My boys are best friends, although they don’t see each other as much as they used to, because one lives in Colorado and the other is about to move to China. Every once in a while when gardening, I’ll find one of these playmobile guys buried in a planter and I’ll be transported to another, simpler time, when summer meant freedom from schedules, bare feet, long afternoons at the lake and bonfires at the beach.
Last week when I was prepping for a boating trip I found the boys’ tiny little yellow life jackets. I remembered when I bought them. We were going crabbing with Uncle Dennis, my brother the professional fishing guide, just off the San Juan Islands, the setting for my novel, Hailey’s Comments. We caught more crab than we could eat and a few months later when we asked Nathan what he wanted for Christmas he said a “crab cage.”
Today, his brother Jared can no longer even eat crab or his face swells to look like a raspberry, but that was long before the allergies, careers and real life started. Back in the days of playmobile action figures and tiny yellow life jackets.
I can’t bring back those little boys or those lazy summer days, but I can still make crab cakes. I don’t even have to go to the San Juan Islands…although I really like it when I can. Crab cakes just taste better there. They say that hunger is always the best sauce, but nostalgia is the most bittersweet.
Ingredients
1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving
Directions
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.Nathan and Jared
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About Kristy Tate

This is a fun place.
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6 Responses to Boys and Crab Cakes

  1. Jill James says:

    Kristy, what wonderful memories you have. I’m from Maryland and I sure do miss crab cakes.

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  2. E. Ayers says:

    For starters, you don’t look old enough to have boys that age! You could pass them off as younger brothers.

    Always ate seafood until about 20 years ago. I could slurp a raw oyster and tell you where it came from. Now I can’t touch any of it. But I do miss fixing it. If it came out of the water, my husband loved it. And living in Tidewater, Virginia, means plenty of good fresh seafood!

    Your recipe looks like mine except I never bothered to actually measure any of it. LOL But I bet fried in peanut oil is a nice touch of flavor.

    Like

  3. susanrhughes says:

    I don’t really like crab, but this looks pretty good. I’d try it.

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  4. leighmorgan1 says:

    Crab cakes just make me feel happy. Thanks!

    Like

  5. Mona Risk says:

    Kristy, I love seafood. My son learned to do crab cake and sent me his recipe too.

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  6. Carol says:

    Kristy, first, your boys are a great looking duo! Second, crab cakes are a favorite of mine. I have a Maryland crab cake recipe, where it is right now I’ll never know. 🙂 I’ll try your recipe. My mouth is watering just thinking of scrumptious crab cakes. My mom can’t eat certain seafood either.

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