WFDT

Snacking on smoked queso and boudin bread

Indian curry, paneer, somosa and naan.

Friends,

I decided that, instead of crab clump, owing to the fact that I am not using fresh jumbo lump crabmeat, to make crabcakes.

To do this, I used a bunch of ingredients. I did not follow a recipe and did not measure anything except the one pound of crabmeat that the meat. These are my ingredients:

1 lb lump crabmeat, about a cup of panko breadcrumbs, 1 egg, a handful of freshly chopped Italian parsley, a dash of Worcestershire sauce, some grated lemon zest, some minced garlic, a squirt of olive oil mayo, a dab of tarragon and a dab of dry dill. I think that's it, but it's possible I left out one ingredient. For fresh jumbo lump I use far less ingredients because I want the meat to be showcased, not partially hidden by other flavors.



No special techniques to this recipe. I just threw everything in a big bowl and mixed it. I know some people are particular about steps, but I find steps and crab cakes pointless.



I made seven, because that is the Hebrew number for completion and perfection, and fried them all in butter. They are good, not great. No one took me up on my invitation, so I ate them all.



From start to first bite was 15 minutes. Crabcakes should not take longer than that.

Yours,
TulaneLSU

Leftover ribs. Having a Diet Dr. Pepper as an after dinner treat.