She 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.
1 lb. crab meat
1/4 c. mayonnaise
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.
Yes, 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.
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