My poor carnivorous mother. How did the T-bone fall so far from the tree?
The whatever it is that fell from the tree doesn’t even look like a T-bone anymore… more like an artichoke, or a glob of spirulina, or an apple! And it happened twice. Our mother has always been a meat lover of the sneak-a-raw-bite,-savor-the-organs,-suck -the-marrow variety. So how did she end up with daughters who lean vegetarian and are both experimenting with raw foods? Well, I’ll tell you.
I don’t know.
Perhaps a case of nurture over nature? or of nature over nurture? I’ll stick with I don’t know.
In any case, she still loves us, even with all the beans, and has happily sampled all our dinner offerings this week in all their grainy, vegetabliciousness.
She enjoyed our plant based meals but also wanted to provide us with one of her specialties. Carni-Mom wondered if we would be willing, or able, to consume either fried chicken or homemade crabcakes, both of which she does really well.
Luckily, Mom asked me about this fleshy dilemma on the phone, so Little Sis had no say and I was able to shout, “Crabcakes” quickly and unequivocally. I explained that if Little Sis didn’t want to eat crabcakes I’d make sure there were lots of vegetables to satisfy her and would help eat her portion of the crabcakes. I know, pretty self-less.
Despite my self-lessness, Little Sis ain’t no dummy and she wisely decided to eat her share… as did everyone (except the picky twin) with relish. (Not really with pickle relish – not even tartar sauce or cocktail sauce necessary for these bad boys.)
So here is the recipe my wonderful Carni-Mom uses to produce golden, lumpy, zippy bits of scavenger meat. No shelling required on our part. Thanks Mom!
Carni-Mom’s Crabcakes (adapted from the Old Bay Seasoning tin)
1 lb. crab meat
8 single saltine crackers (Carni-Mom used gluten free this time – thanks again Mom!)
2 Tbsp. mayonnaise
2 tsp. Old Bay seasoning
chopped fresh parsley (couldn’t pin her down on an amount – about a third of a handful was the best we could do)
1/2 tsp. yellow or dijon mustard
1 egg, beaten
Smash crackers into small pieces. Mix in everything but the crab meat. Stir in crab meat.
Shape mixture into patties.
Broil 6 minutes each side.
Eat quickly enough to get seconds, but not so fast that you don’t truly savor this wonderful thing.
Thank the cook.
It has been one of the blessings of this week spent together at the beach to both give and receive food that is nourishing, often new, always tasty, and of course, seasoned with salty air and laughter. Wishing you the blessing of healthy and savory gatherings with friends and family!