Full Pots and Full Bellies


The crabbing over the last couple of weeks has been the best we’ve seen all year…or a couple of years for that matter.  We always look forward to fall in coastal NC….warm water, cool breezes, and full crab pots!  And this September seems to be particularly exceptional.  We’ve been catching a couple dozen a day, heavy #1 Jimmy blue crabs.  Now the Maryland contingent might frown upon this, but we clean our crabs (take off the shell and rinse out the guts) before we steam them up.  Old Bay and apple cider vinegar are the condiments of choice, perfect with that sweet meat.  Blair can easily pick four crabs to my one, which means he is the designated ‘picker’ for the crabs we can’t seem to finish for dinner.  Tip: crab meat freezes great!  My favorite dish to make with crab meat is the ever popular crab cake.  If you’re a fan, you have to try this recipe: Crab Cakes A nod to Blue Pointe in Duck, NC 1.5-2 lbs of crab meat, 2 eggs, 1 Tbs. mayo, 1 Tbs. whole ground mustard, ½ cup of minced green onions, 1 Tsp. Horseradish, 1½ Tsp. Old Bay, 1 Tsp. baking powder, 3 Tbs. bread crumbs, Flour to dust, Oil for shallow fry.  Mix eggs, mayo, mustard, horseradish together in a bowl.  Fold in Old Bay, breadcrumbs and baking powder – chill.  Fold in crab – chill for another 10 minutes.  Heat oil.  Sprinkle flour on a plate.  Take ½ handful of crab mixture and dip both sides in flour.  (Mixture will be sticky and look like it will fall apart).   Place directly in oil.  Cook for a couple minutes on each side until golden.  Serve with tarter or remoulade sauce.  Delish!