You can't have just one.

This is the season for crab in the Northwest. We can get fresh crab or just cooked crab from many sources. Usually, there is nothing left after a plate of fresh crab and salad.
But, if you do have leftover crab, make these crab cakes the next day.

Crab cakes are easy to make, and are best served hot off the griddle.

Ingredients:
1 lb of crab meat
1 egg, whisked
1/2 Cup minced green onions
1/4 C minced celery
1 Tablespoon  of tartar sauce, or hot sauce
1 C Panko or fine bread crumbs (  half of this will be mixed in; half to be rolled in)
salt and pepper
1 C oil or more for frying


Combine all ingredients with 1/2 of the Panko.
Form the cakes and roll them in the rest of the Panko before frying them in hot oil for one minute on each side. Serve with your favorite sauce, 2-3 pieces per person as  appetizers or 3 or more as a main course. I like mine in a crusty roll, with apple slaw and a glass of Savignon Blanc.

Certifiably Sustainable Seafood of Oregon

This is the Port of Port Orford, a small port for local fishing, day fishing most of the time, unless it is crab season, and then the fishing can last through the night.

Oregon crab has been certified by the Monterey Bay Aquarium Seafood Watch and by MSC.org as sustainable, meaning it is not over fished or under sized. 
So, when you purchase sea food, check the label, and eat only Certified Sustainable Seafood, the gold standard in certification.

Here is a recipe for this delicacy, a simple meal, actually.

Purchase a cooked crab at your fish-market. Whole Foods stocks Certifiable Sustainable Seafood. Ask the clerk to clean the crab of its entrails and halve the crab.  You'll need one half per person. Pick up fresh bread, fresh greens and lemons. Pick up a bottle of Pinot Grigio to chill while you mix your salad and do the rest.

Once at home, spread some newspapers on your table.
Melt 1/2 sick of butter per person.
Slice some lemons.
Toss the greens with some vinaigrette.
Leave the bread whole, to tear into as needed.

Sit down at the table.
Tear into your crab. Use a mallet to crack the shell. Pull the meat out with your fingers or fork, or a pick and dunk in the melted butter. Eat slowly.

Fresh crab is a delicacy.  Purchasing sustainable crab will insure your grandchildren will continue to enjoy such delicacy as well.

Enjoy!