For fifteen long years I was allergic to shellfish. Started with a few hives, and got worse from there. That was that. But then a couple months ago I got a reaction to penicillin and decided to visit the allergist to see what was what. Scratch test for allergies. I had high hopes that maybe I wasn't allergic to shellfish any more. But my arm got red. Really red. It got itchy. Really itchy. Hives. And I was so disappointed. Then the doctor came in and was I shocked to find out that it wasn't the food arm causing the trouble. It was the environmental arm. The ragweed and pollen. That was a surprise. Passed test one for the shellfish. Then a blood test. Passed test two. Then test three, some baked clams and a lobster roll for a three hour lunch at the doctor's office. I was thrilled to find that I didn't need Benadryl for dessert! So now I have been making up for 15 long years. And it's all as good as I remember!
Not much cooking since the hurricane. Finally getting back to normal so I decided to make an old favorite in our house. Crab Cakes. Finally without the FAKE crab :)
It was worth the wait!
adapted by There's Always Thyme to Cook
Source: Cindy -- recipe from the Manhattan New School Cookbook
2 tablespoons mayonnaise
1/2 teaspoon dry mustard
pinch cayenne pepper
dash Tabasco sauce
1/2 teaspoon salt
1 pound fresh or canned lump crabmeat
2 tablespoons minced cilantro
12 unsalted white soda crackers -- crumbled
1/2 stick butter
4 tablespoons peanut oil
2 lemon wedges
plain bread crumbs
fresh ground pepper
1/2 cup mayonnaise
1 tablespoon cilantro -- finely chopped
2 tablespoons hot sauce
Mix the egg in a large bowl. Add mayo, mustard, cayenne, Tabasco, salt, and pepper. Continue mixing until creamy. Add crabmeat, cilantro, and crumbled soda crackers. Toss lightly but mix thoroughly. Divide mixture into 8 portions: shape into small patties and pat with bread crumbs. Refrigerate for one hour.
For Spiced Mayo: blend together the mayonnaise, cilantro, and hot sauce until creamy.
Fry crab cakes in butter and oil, turning once. Brown the cakes on each side. Serve with lemon wedges and Spiced Mayo on the side.