The past several days have been the most perfect way to kick-off the summer season. Nothing makes my heart happier than time with my family as well as some salt air and sunshine. I wasn’t quite ready to pack up the truck this morning and head back. We took long walks, we sipped mimosas, we laughed and we completely relaxed. The beach is truly my happy place.
On our way out of town, we stopped by our favorite little seafood shack (Island Seafood Company) to pick up some lump crab meat. I’ve had crab cakes on my mind for several weeks and they turned out better than expected.
The best part about these crabs cakes is the ratio of crab to breadcrumbs. One pound of crab to four tablespoons of bread crumbs. These crab cakes were packed with delicious crab cakes. Along with the breadcrumbs, the cakes had egg, fresh herbs from the garden, a little mayo, lemon zest and pepper. The crab cakes were cooked on the stovetop with a little butter and oil for a crispy exterior and tender crab cake.
We served the crab cakes on top of a spring salad with a buttermilk-herb dressing that was light and bright with a little zing from the buttermilk.
The perfect end to a long weekend! I hope you all had a lovely Memorial Day weekend. I can’t believe it’s almost June.