CRABS AND CARS

            Finally, back on the boat!  After one of the most hectic summers ever, it’s good to be on the boat with no place where we have to go and nothing that has to be done right away.  Fuel filters changed, oil filters changed, new anchor light, new spreader lights.  Now we just need a few days of good wx to get out of Georgia and down to Ft Pierce.

            We set up a booth at the boaters’ flea market and sold some old chart books and a sea glass wind chime. 

You may remember that we brought back from the Bahama 50 pounds of coral, 30 pounds of shells and a humongous pile of driftwood.

Then on First Friday, we set up a booth in front of Maggie Mae’s restaurant in Brunswick (a great place for breakfast and lunch). We didn’t sell much, just a pair of earrings, but we had a great time with fellow boaters and long-time friends Greg and Janice on s/v Glenda Sue.  There was a live band next to us that played lots of old favorites.

 First Friday provides a venu for fun, friendship and zaniness, vintage cars and vintage outfits.

 


              We drove down to Ft Pierce to take a car down so we’ll have one when we get there.  We left a 6 AM and got back at 5:30 PM—all in one day.  It would take 48 hours just to get there by boat, one way!

            Bill on s/v Memento Mori loaned us his crab traps and we are looking forward to stone crab claws, fresh crab and crab cakes.

CRAB CAKES
 • 1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
 • 1 large egg
 • 1/4 cup mayonnaise
 • 1-1/2 tsp. Dijon mustard
• 1-1/2 tsp. Old Bay seasoning
 • 1 tsp. fresh lemon juice
 • 1/2 tsp. Worcestershire sauce Kosher salt
 • 1-1/4 cups fresh breadcrumb
 • 1 Tbs. chopped fresh flat-leaf parsley
 • 2 Tbs. unsalted butter
 • 1 Tbs. olive oil
 • Lemon wedges for serving

 Drain the crabmeat, if necessary, and pick through it for shells. Put the crab in a medium mixing bowl and set aside. In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not over mix. Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours. Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.  Wasabi is good with this as well, soy soauce is good, too.