Monday, December 6, 2010

I must apologize for not updating this for a while. I have gotten all the e mails of concern that were sent and I do appreciate them. I made a transition from the Dominican Republic to San Francisco and time flew more quickly than I had realized.

One of the most wonderful things about being here is the fresh crab. It is crab season and I have been getting a lot of those delicious creatures. I take them into the backyard with a hammer and a nutcracker and go to town.

Via Facebook one of you asked me for a favorite crab recipe, they are all my favorite however ...I do love the crab cake.

I do not like a cake with too much bread in it so taking a cue from the Chinese dumpling I reconfigured the crab cake to be breadless and I think you will agree delicious.

1 lb picked and shelled crab
1/4 pound shrimp shelled and veined
1 large bunch of scallion chopped
1 garlic clove
4 egg whites beaten stiff
1 tablespoon mustard
Salt and Pepper

Grind the shrimp with half of the scallions and the garlic clove into a paste into the food processor. Mix the other ingredients into the shrimp paste and then the stiff egg whites into the mix.

Make into small patties (big ones will fall apart) and fry in a mix of butter and oil until crisp on the outside. Serve them with whatever sauce or dip you like. I prefer mine naked.