This a catch-up post from last weekend. While Sophie enjoyed her last pasta feed of the cross country season (fettucini alfredo) we had crab cakes. The fish shop where I bought the crabmeat also sells serrano ham and jamon iberico--I buy the serrano ends to chop up and add to the pasta. The guy behind the counter calls me "señora". The seafood has been consistently good, and when they didn't have any serrano ends in the case, he cut the end off a new ham for me.
1 lb. lump crabmeat, picked for shells
1 TBS Dijon mustard
2 TBS mayo
2 tsp Old Bay Seasoning
1 tsp kosher salt
1/4 cup panko
2 TBS finely chopped parsley
Mix all gently so you don't break up the lumps. Form into patties and chill for at least 30 minutes. Heat a large non-stick skillet over medium-medium high heat. Add a tablespoon of olive oil and a tablespoon of butter-it should be enough to coat the bottom of the skillet with an even layer of fat. When the butter stops foaming add crab cakes without crowding and cook 5 minutes on each side until golden brown. Serve with lemon wedges. You could put them on a toasted bun and make a sandwich, but I like them better on their own.
On Sunday we ran the Army Ten Miler with the Wounded Warriors. We escorted a young lady who, after suffering life-threatening injuries in Afghanistan in 2010, churned out 10 miles in 83 minutes. We started 10 minutes before the rest of the field, running nearly solo over Memorial Bridge, and the pack didn't catch us for nearly 3 miles.
We toasted our finish with our good friends Barb and Dan at GBD. Doughnuts, fried chicken and cocktails, it could easily become a post-race tradition.