crab ladyMeet the Crab Lady.

crab ladyShe cleans crab faster than anyone I’ve ever seen and sets out bites to sample.  I try not to be greedy, but the crab is so fresh and sweet that’s a challenge.  Even better, there never seem to be any bits of shell left in the meat.  I had a bad experience with that once so I’m always a little wary of eating crab.

Her crab meat, however, I can’t resist.  Most of the time we eat it with cocktail sauce or mixed with a little mayo for a crab roll, but this time I ventured out and tried my hand at making crabcakes.  All I knew about that is that I like for them to be heavy with crab rather than filled with bread or cracker crumbs, so I began with the crab and added a bit of this and that.

crabcakesFor a first try, they turned out pretty well and weren’t nearly as hard to make as I’d thought  them to be.  If you’re looking for a recipe, perhaps this one will work for you.

1 lb. crab meat

1/4 c. mayonnaise

1 egg

1-2 T. chopped chives

2 T. finely chopped onion

1/2 c. finely ground saltines

a few dashes of Tabasco

Mix all ingredients together and fry in hot oil until browned and heated through.

tablescapeYes, that’s all there is to it, and served over spinach and with a generous summer salad, this recipe made enough for the spontaneous dinner that was enjoyed here.

i so appreciate your visit and the comments you leave behind

13 thoughts on “Thanks to the Crab Lady

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