Seafood celebration

On Saturday I made a trip to our favorite seafood market, Conrad’s.  Two separate friends had told us about it and they have become our go-to spot for seafood.  They have fabulous crabmeat, a variety of oysters that they will shuck for you and outstanding shrimp salad and crab soup.  On Saturday I bought soup, shrimp salad and crab meat.  (I also bought stone crab claws that we had as an appetizer last night.)  I took some of the crab and used it in our Sunday morning omelet.  The rest went into tonight’s dinner.  I was going to make zucchini but the zucchini didn’t look too good so I got yellow squash instead.

Crab cakes

  • 1 lb lump or jumbo lump crabmeat
  • 1 egg
  • 1 TB Dijon mustard
  • 4 TB mayonnaise
  • 1/4 tsp Worcestershire sauce
  • dash paprika
  • 1/3 cup panko or bread crumbs
  • wondra flour
  • 2 tsp butter
  • 2 tsp olive oil
Whisk together egg, mustard, mayo, spices and panko.  Gently fold in crabmeat.  Sprinkle Wondra flour on a plate and form crab cakes with your hands – place on flour.  Sprinkle tops with flour and refrigerate until ready to cook.
Heat a heavy saute pan over medium heat.  Melt butter and olive oil and add crab cakes.  Cook 4 – 5 minutes per side until crisp and golden brown.
Sauteed squash
  • 3 yellow squash, sliced
  • 2 – 3 tsp olive oil
  • oregano
  • garlic powder
  • basil

Heat a saute pan over medium heat.  Add olive oil.  Add squash and spices.  Saute, stirring regularly until squash are soft and lightly browned (about 10 -15 minutes.)

crab