We’ll meet again…
Short gray days followed by long cold nights combine to make the perfect atmosphere for contemplation and I’ve been pondering this blog and where it should go. Frankly I’m bored with food. I have absolutely no motivation to create a recipe, cook it up, photograph it, eat it, and then write about it. Could there possibly be a more labor intensive type of blog out there? I think not!! I’ve been doing this for over two years with a solid average of 2.5 posts per week and yet now…780 days into this project, I cannot write another word about food…been there, done that.
I have a new project on my plate that offers me the opportunity to learn Drupal so I’m scooping that up and running with it. While I’m busy learning new stuff I’ll be on hiatus from this lovely blog and all of you, my faithful readers. I do plan on returning but when I do I’m going to mix it up. I know everyone says that a blog has to focus on only one topic otherwise it won’t grow and it won’t acquire a readership. While that may be true it is also the quickest path to boredom and monotony. Right now I envision the next incarnation of What Geeks Eat will be more of a mashup of popular culture, technology, food, and whatever else strikes me as relevant. It may not be successful but it hopefully it won’t be boring.
Before I go I want to thank you all…those of you who commented, cooked up my recipes, or even just lurked. Your participation taught me so much and affirmed my notion that people from all over the world have much in common and we can and do all get along. What Geeks Eat will remain here in it’s usual spot, I’ll be back and though I won’t be posting I’ll be cooking from the archives and you can too.
Happy holidays, hugs and kisses…V
Crab cakes and corn bisque
My god…what did we do before the interwebs. I can literally waste hours and hours reading blogs, facebook, daily puppy, and then there are the puzzles and games…I love it all and yet it makes me feel like an ADHD diabetic teenager that just snarfed down six hot pockets and guzzled a twelve pack of pepsi.
Lucky for me that I actually get to eat fabulous food like these fresh and fancy crab cakes. Actually they are neither fresh nor fancy but they were a bright spot on a cold wintery day. Crab cakes are basically a fritter and who doesn’t love some frittery goodness? I know that some crab cakes contain way to much filler like bread crumbs or cracker crumbs and so they are always a risky item to order when dining out. But in your own kitchen you can make them any old way you like.
Fresh crab isn’t all that easy to get here in Wisconsin. Our fish monger always claims that the canned/refrigerated crab is just as good but it isn’t. But for a crab cake it wasn’t bad. It didn’t have that awesome briny, sweetish flavor that fresh has but it was acceptable. I served my crabbie patties with a bowl of corn bisque that I made this summer and tucked into the freezer. It had the most unbelievable flavor of corn…it was pure essence of August.
Crab cakes
printer-friendly version
1/4 cup mayonnaise
1/4 cup finely diced onion
¼ cup finely diced celery
2 large egg yolks
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1 teaspoon Old Bay seasoning
1 teaspoon freshly ground Spicy Sea Salt
1 pound can of crab meat
3 slices sour dough bread, toasted and crumbed
Canola oil
Toss all the ingredients together in a big bowl and let it sit in the refrigerator for 30 minutes to an hour before forming into patties and frying.
Using a heavy skillet add about 1/3 of a cup of oil and let it heat up to 350°F. Form the patties by taking about ¼ cup of the crab mix and patting it into a patty shape in your hand. Gently place it into the heated oil and when it’s brown on one side flip it and brown the other. Serve with fresh lemon and Tabasco. If you don’t have time to let it chill out for 30 minutes to an hour then go ahead and cook them but be gentle when placing them into the skillet and when you flip them, they’ll be more fragile.
-
Recent comments...
- Przepisy on Hash Brown Potatoes: Ooooo so nice potatoes, i feel hungy right now :) ...
- ............................................................
- trish on We’ll meet again…: Good for you. Anything worth doing should bring ha ...
- ............................................................
- RDG on A love supreme…carnitas: Here in TX they are often made with milk....deeeee ...
- ............................................................
- RDG on Kushari - because carbs are good too: I saw the program with Tony and actually enjoyed i ...
- ............................................................
- cheezmaker on We’ll meet again…: Vanessa- I'm another one who just recently found y ...
-
