You'll find the basic menu for 2015 here. Today's offering: Crab cakes (or crabcakes), done in the style of the Brick's native state. Growing up in Jacksonville, NC (near Camp LeJeune -- his dad was a Navy medical corpsman stationed on a Marine base), the Brick was used to fresh seafood all the time. In fact, his mom used to meet the shrimpers as they came back into port, to buy a bucket or two. The boys got the crab themselves -- they fished for it off the pier, with strings tied to chicken necks.
This version is a variation on Aboutfood.com. Don't stir the mixture too hard, or shred the crab too fine -- you want some heft there.
NORTH CAROLINA CRAB CAKES
Mix everything but oil together (gently!), shape into six cakes and refrigerate for at least an hour. Fry in vegetable oil approx. 3-5 min. on each side. (Baking them works too, but is not quite as flavorful. Spray with cooking spray, and bake approx. 15-20 min. at 400 degrees.) Serve with tartar sauce, ranch dressing, or just a squeeze of lemon. Makes enough for 2-3 people, or up to 8 as part of the Seven Fish Dishes.
|Photo from Aboutfood.com|
Tomorrow: Bagna Cauda