My 100th post and crab cakes!

Crab cakes

For my 100th post, I thought I'd make something a little special: crab cakes!

My husband and I passed the plate of crab cakes back and forth between us as we ate them with our hands. We didn't even sit down at the table. We just sat on the couch and finished off the plate.

I had left one crab cake near the stove. M. left to deal with the laundry and I thought I could have the last one. When I walked into the kitchen, the crab cake was gone. M. had eaten it on his way out. Damn.

Crab cakes
Adapted from a Crab Po' boy recipe in Cuisine at Home June 2005
Time: 30 minutes plus chilling.

Ingredients:
1/2 cup mayonnaise (light or regular)
1 egg
1 teaspoon Old Bay seasoning
1/2 teaspoon red pepper flakes
Juice of 1/2 a lemon
2 cups (8 ounces) canned crab meat. Use lump or backfin crab.
1/2 cup bread crumbs
1/2 cup mozzarella, grated
1/3 red bell pepper, diced
1/3 cup scallions, minced
More bread crumbs
2-4 tablespoons vegetable oil

Whisk mayonnaise, egg, Old Bay, pepper flakes, and lemon juice together in a large bowl. Gently stir in crab, 1/2 cup bread crumbs, mozzarella, bell pepper, and scallions. Form mixture into golf ball-size cakes.

Transfer to a parchment-lined baking sheet that has been sprinkled with a layer of bread crumbs. Roll crab cakes in bread crumbs. Press cakes to flatten. Then chill for 15-30 minutes to set.

Fry cakes in batches in 2 tablespoons oil over medium-high heat in a nonstick pan. Cook each side until golden. Serve warm.

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