I don't know why it has taken me so long to attempt crab cakes. I mean, I've eaten them. I've visited Maryland, the state where they're common as pork tenderloins are in Indiana.
I even wrote a book set in Maryland, so presumably my heroine and her best friend know how to eat whatever comes out of the sea.
Why haven't I gotten around to this yet? Wouldn't it be nice to not depend on Red Lobster or pricey coastal vacations to get these subtly sweet little treats?
Well, tonight was the night. I gathered up the panko crumbs and the lemon juice and the Old Bay seasoning (or a fake substitute), the crabmeat (also a fake substitute).
And when I flipped those cakes in the pan . . .
Behold: Crab Cake Hash
The world was never the same after that guy at the St. Louis World's Fair scooped ice cream into a folded-up waffle, nor after that lady in the Toll House tossed chocolate morsels into her butter cookies. I'm sure I've made the same leap in food history tonight.
If you'd like to try your hand at this classic, here's the recipe.
Myself, I think I'm owed a beach vacation, so I'll just head on over to Air B&B now. 'Bye.