We have a beach nearby that we frequent each summer. It is on the LI Sound and it is fairly tiny, but in our children’s eyes it appears as vast as the Atlantic Ocean. The boys spend hours searching for crabs, jellyfish and other assorted creepy crawly things that swim up to our tiny shore. At the end of the day, they usually have an impressive collection in their colorful buckets.
Last year, our little slice of heaven was almost obliterated by Hurricane Sandy. Before the storm was at it’s peak, we stood on the shore and watched as the waves relentlessly pounded the playground structure and eventually took it out to sea. As the storm worsened, the water swelled over the fence barricades and swept into the houses along the coast. We were told by police to evacuate the area long before that happened!
When the storm subsided, it was a pretty bleak sight and we were skeptical our beach would ever be the same. Throughout the winter, we periodically did drive-bys to check on the condition of the beach-front. As spring arrived, we saw that progress was being made but we were doubtful it would be ready by Memorial Day, the official start of summer. The day we made our pilgrimage to the beach for the opening, a beautiful sight greeted us, our little beach had been saved – the Beach Gods had pulled through!
Besides crabbing, one of our favorite things to do at the beach is eat. There is a fantastic concession stand that serves the usual summer fare, but they also make an effort to add some “specials” each week that are surprisingly good. One dish that I really hope to see on the menu soon is crab cakes. Maybe I should suggest my own recipe.
There are many ways to cook crab cakes, here is one of my favorites…
Crab Cakes w/Homemade Tartar Sauce
3 Tbsp mayonnaise
1 Pickle, finely diced
1 Tbsp fresh lemon juice
Salt & Pepper
4 Tbsp Canola Oil, divided
1 Small onion, finely diced
2 Tbsp Dijon mustard
2 Tbsp parsley
1 Tsp salt
1/2 Tsp pepper
2 Cups panko breadcrumbs (plain)
1 Lb. crabmeat
12 Small buns, toasted
Tartar Sauce: In a small bowl, combine mayonnaise, diced pickle, lemon juice. Add salt and pepper to taste. Let set in refrigerator for at least one hour.
Heat 1 Tbsp of canola oil in a skillet over medium high heat. Add the onions and cook until slightly caramelized. Set aside and let cool.
In a large bowl combine mustard, parsley, salt, pepper, eggs, mayonnaise, panko, and the caramelized onions. Fold in crabmeat gently. Form into palm-sized patties.
Wipe out skillet and add the remaining 3 tbsp of canola oil and heat to medium high. Cook crab cakes in skillet until browned on both sides, about 2-3 minutes per side.
Serve on toasted buns with tartar sauce and a squeeze of lemon.
And the VERDICT is:
Matthew (age 6): “Spongebob and his customers don’t eat pickles on these!” “Crabby patties are hamburgers not crab things”
Liam (age 4): “Mommy, this is NOT a crabby patty, it doesn’t have the right ingrediences”
Dylan (age 4): “Can I have 1/2 a cookie if I eat my fries and crabby patty???”
I didn’t know Spongebob would be joining us for dinner! Maybe I should have gotten his recipe instead….
Image Source:// All Are Author’s Own