picture-or-video-193-medium-web-view.jpgI flew out of Connecticut a day early because the yacht had to leave because of tropical storm Barry. I tried to drive from Ft. Lauderdale to Charlotte in one day but got burnt out in Savannah and spent the night. Pouring down rain the rest of the drive on Saturday. So good to be home chillin’ with Celeste and the cats. Ate at a cool Mexican restaurant for dinner last night and had a great lunch at k&w cafeteria. It is such a great place to eat on a Sunday after everyone has gotten out of church and wearing their Sunday finest. The line was out the door and it took us half an hour just to get to the buffet line. They don’t have any thing like this in Seattle so I alway get such a kick out of it. I am trying to eat healthy but wound up eating Salmon, Mac&Cheese, Turnip Greens, Fresh Fruit, Sweet Tea, and Coconut Custard Pie. Celeste had to roll me out of the joint. We are eating something light for dinner, I am not cooking much while I am here, and it is our goal to eat somewhere new each meal, should be fun. Here is a recipe for Crab Cakes that always gets rave reviews.

Crab Cakes

Serves a bunch depending on how big you form them

1 can pasteurized crab meat

1/2 loaf soft white sandwich bread (like wonder bread)

4 Tbsp. chopped parsley

1 egg

1/4 cup mayonnaise

1 Tbsp. Worcestershire sauce

5 dashes Tabasco sauce

2 Tbsp. Dijon Mustard

Tear bread and turn in to fine crumbs using a food processor, mix in 3 Tbsp. of the parsley. Mix crab with remaining ingredients, 1 Tbsp. parsley, and 2/3 cup of the bread crumbs. Form in to patties (large for entrée, small for appetizer) and coat with bread crumbs. Sauté crab cakes over medium heat in vegetable oil (should come 1/2 way up the sides of the crab cakes) until golden brown on both sides, drain on paper towels and serve with tartar sauce or cocktail sauce.

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Filed under: Best Recipe PostsCooking Great FoodThe Charter Season

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