My first first author paper, titled “Long-term trends in Lake Ontario’s benthic macroinvertebrate community from 1994-2008”, is set to be published in the next issue of the Journal of the Aquatic Ecosystem Health and Management Society. It is based on some of the benthos work I did while I was at the NOAA Great Lakes Environmental Research Laboratory in Ann Arbor.
I decided to do another leisurely dive at Mukilteo yesterday and returned with even more crab. Since I’ve been landing so much lately, I’ve had the chance to perfect my crab cake recipe, which I’ve decided to share with you today. This one is simple, has the perfect consistency, and holds together fairly well. They’re also Matt tested and approved. Enjoy!
- 1 lb fresh crab meat
- 20 saltine crackers, finely crushed
- 1/2 cup mayo
- 2 tsp black pepper
- 1 tsp salt
- 1/3 cup fresh parsley
- 2 Tbs butter
Combine crackers, mayo, pepper, salt, and parsley. Fold in crab meat. Melt butter in a large skillet. Form mixture into patties and sauté in butter until golden brown on each side. Serve with tarter sauce.