Fresh Crab Cakes on the Oregon Coast

Hello, everybody! Mary Jane here with some pictures of our beach trip. I hate that we had to come back to 105+ weather. UGH. But, I just keep trying to remember that at least we have ice, unlike the pioneers. I can get a cold Diet coke with a lot of ice, instead of warm water from a canteen. Positive thinking, right?

 So, we went crabbing in Newport. $10 gets you a shellfish license for the season. Can you believe we were wearing light jackets?? *sigh*
                                                                
Hauling the traps up from the water builds muscles!!
                                                    
A Fish and Wildlife warden showed us the easiest way to pick them up. Here, Ana demonstrates her fearlessness.
                                         
I wondered if three large Dungeness would make enough patties for the nine of us...
                                
Time to get cracking!

 The boys went to work. My 12 year old is kind of squeamish and said, "No way, no how." But he didn't eat any, either, so that was fair, I guess.

 The three crabs gave about 1/2 lb of crab meat. I had a recipe that needed 1 lb, so I had to adjust a little.
3/4 cup mayonaise
5 Tbsp Dijon mustard
1 cup panko crumbs, unseasoned
1/4 cup celery, finely chopped
1/2 tsp Old Bay Seasoning
pepper and salt to taste

I like this recipe because it lets the flavor of the crab shine through, and it's not too overwhelming.
 

Fry on med high heat until golden on both sides. 

 Thank you, Mr. Dungeness, for your sacrifice!! You were delicious. :)

 

Until next time!!