I told my husband a gazillion times that I’m going to quit this food blog thingie since I started a year ago today. Naturally lazy, disorganized and unfocused me don’t always know where I’m headed yet I’m still on this journey. That is hard to believe. I drove my daughter (who helped me start my blog) insane with questions over the phone and I failed to understand the technical side of blogging my husband tried to teach me a hundred times the day before. On a few occasions, after spending 3 hours writing and rewriting stories I lost everything in the cyber world. I called my husband at work, told him it’s an emergency and he needed to come home right away but instead he asked questions like “what did you touch?”. I have no idea really. But the “I didn’t touch anything” answer only got me some sarcastic remark form him. And he didn’t come home right away. Somehow, I learned to be patient with him.
My husband and I love to eat good foods. This food blogging is making us more conscious of what we eat and challenges me to try new recipes always. My husband was a good cook before and he is an awesome cook today. I got many compliments for his cooking- Thank you it was easy!
I made crab cake today because for my very first blog I made crab croquette. I’m celebrating my 1 year anniversary this way. I love crab and all sea foods. Jake’s Famous Crawfish Restaurant offered this fabulous crab cake. I tweaked the recipe a little bit. I really don’t like onion that much so I anal about mincing it super fine.
- 1 pound crab meat
- 2 cups plain bread crumbs (パン粉）divided.
- 2 ribs celery, finely minced
- 1 small onion, finely minced
- 1 small green bell pepper, finely minced
- 1 teaspoon dry mustard
- 1/2 teaspoon Tabasco sauce
- 1 egg
- About 1/4 cup mayonnaise-I used Japanese style mayonnaise because I’m out of regular one.
- 1 Tablespoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- About 1/2 cup vegetable oil
- Tatar sauce (optional)
- Combine crab meat, 1 cup of the bread crumbs, celery, onion, green pepper, dry mustard, Tabasco, egg, mayonnaise, lemon juice and Worcestershire sauce.
- Form mixture into 6 1-inch-thick patties. If the mixture won’t hold together, add a bit more mayonnaise.
- Use remaining 1 cup bread crumbs to coat patties, slightly pressing crumb into patties.
- Heat about half of 1/4 cup oil in a large skillet over medium heat. Place three patties in the hot oil and brown. Turn to brown the other side.
- Keep first batch warm in the oven at 150 to 200 degrees while browning the remaining patties.
- Start with fresh oil to repeat browning with remaining patties.
- Serve with tartar sauce or just a squeeze of lemon juice.
Looking back the at the past year, I shared personal thoughts with my readers. The March 11th earthquake, my son’s divorce, my friend‘s passing. Somewhat embarrassing to disclose my feelings but at the same time it helped me to heal.The Strawberry Shortcake post seems to be the most popular one. My favorite part of blogging is to hear that someone saw my post and decided to make it and then tell me that it was delicious. Thank you so much, loyal readers! I don’t know how far I can go but I am still sailing.
There was a lot of frost on the ground when we woke up this morning. I’m afraid that these blueberries might not get ripe…