Or The Comfort of Crab Cakes!
I’m snowed in! Well sort of. I tried driving yesterday, but when I went from the main road on to a secondary road my car went for a slide. It scared the life out of me so I carefully turned the car and went home. I’m a danger on the road in these conditions.
So what to do? All those jobs I’ve been putting off? Catching up on reading? Phoning all those people I should have phoned weeks ago? Write a blog post?
Yes I’m writing a blog post as displacement activity for doing all the important things I should be doing.
“Don’t feel guilty!” I keep telling myself. “You’re snowed in with no one to please but you.” “Enjoy!”
Well yes I did enjoy the crab cakes I made for supper last night and I’m looking forward to the quail for tonight’s supper. In between I’ll probably get some of the important things done too.
But for now here is the crab cake recipe.
100g white bread
0.5 cm piece of ginger peeled & chopped
2 tbs coriander leaves
100g white crabmeat
3 spring onions finely chopped
½ yellow pepper finely chopped
1 red chilli, seeds removed finely chopped
1 lime zest & juice
1 tbsp fish sauce
1 free-range egg
1 heaped tbs mayonnaise
sea salt and freshly ground black pepper
vegetable oil for shallow frying
Put the white bread in the bowl of a food processor and process till it is all crumbs. Add the ginger and coriander and process till all well mixed.
Tip the breadcrumb mixture into a large bowl and add the rest of the ingredients. Mix well and with two spoons form into small rugby ball shapes. Put these on a plate and chill for at least half an hour.
Heat 1cm of vegetable oil in a frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it.
Carefully put some of the crab cakes into the hot oil and shallow fry, until browned all over and cooked through.
Remove from the oil with a slotted spoon and drain on kitchen paper. Keep warm.
Repeat with the remaining crab cakes.
Today is this blog’s tenth anniversary!
12 hours ago