One of the delightful benefits of living out east was the abundance of fresh seafood. Soft shell crabs, crab legs, fresh fish all season at reasonable prices (at least compared to the midwest price and availability).
Many an evening during soft shell crab season we sat at an old restaurant called Lincoln Logs (long since out of business) where newspaper covered long tables were graced with half bushel baskets full of soft crabs. The meal came with salad bar and bread, but I don't know anyone who ate but a leaf or two of lettuce ever. Crabs and beer; we'd eat until we couldn't move and then sit around later and pick the Old Bay Seasoning out of our fingers.
We miss crab probably more than anything, but from time to time we pick up a can (sigh, yes can) of crab and make crab cakes from the Phillip's (wonderful restaurant in D.C) recipe.
Maryland Style Crab Cakes
1 lb. Crab -- or whatever you've got
1 tsp. seafood seasoning
1/2 C breadcrumbs (panko works best)
1 egg
2 tsp. Worcestershire sauce
1/4 tsp. dry mustard
2 T mayo
1 tsp. lemon juice
1 T melted butter
1 tsp. parsley
1. Combine all ingredients except crab meat. Gently fold in crab meat.
2. Shape into cakes.
3. Pan fry or bake at 375 degrees for 12 to 15 minutes until cakes are evenly browned and reach an internal temperature of 165 degrees.
The crab cakes shown in the photo above was today's lunch. Delicious. Served on a bed of fresh organic spinach. We only had one tiny can of crab today so the cakes aren't as crabby as they would be with a full pound, but let me tell you... nothing went to waste.
