Semi-Ah-Moo

We recently rented a houseboat ( floating home ) in Sausalito California. The village is  located on the bay across the Golden Gate Bridge north of San Francisco. Our floating hideaway has panoramic views of Mount Tamalpais and the surrounding bay. The boating activity on the water added to the ambiance of this well appointed floating home.The boat is a Tri-Level, Two-Bedroom, 2-1/2 Bath custom designed for comfort. There is a master suite and a guest suite. The boat was equipped with a full kitchen, dining room and living room The large outside deck had a gas fireplace, perfect for entertaining on a cool night. So we invited a few guests to enjoy the boat and some wine before we went out to dinner.

We wanted to fine an easy hors d’oeuvre that had a taste of the sea. However, we were looking for an easy fast preparation along with a quick clean-up. This easy recipe was passed on to us by two dear friends who frequently traveled on their boat between Washington state and Alaska. Since we are landlubbers they knew we would appreciate the less hands on approach to great crab cakes.
Thanks Ken & Sue

Crab cakes
This is for 4 servings ( 2 crab cakes per serving  )
1 beaten egg
1 cup soft bread crumbs
3 tablespoons mayonnaise or salad dressing
2 tablespoons thinly sliced green onion ( 1 )
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 teaspoon seafood seasoning
1/4 teaspoon black pepper
1 16-ounce can pasteurized crabmeat or two 6 1/2- ounce cans crabmeat drained,flaked, and cartilage removed
3 tablespoons fine dry bread crumbs
2 teaspoons cooking oil

In a medium mixing bowl combine egg,soft bread crumbs,mayonnaise,green onion,dill,seafood seasoning,and pepper. Stir in flaked crabmeat. Divide mixture into 8 portions. Moisten hands and form each portion into a 2-1/2 inch patty.

Place the crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and cooking oil. Sprinkle over crab cakes pressing to adhere. Bake uncovered, in a 450 degree F. oven for 12 to 15 minutes or until light brown.

This same recipe can be done by using a large skillet and cooking the patties in 2 tablespoons hot oil over medium-heat for 5 to 6 minutes or until brown. You turn the cakes halfway through cooking. Drain on a paper towel. If need be you can add more oil while cooking.
There is an easy red pepper relish that you can add.
Red Pepper Relish:
In a small bowl combine half of a 7-once jar roasted red sweet peppers,drained and chopped ( 1/2 cup )
1 tablespoon drained and chopped oil-packed dried tomatoes and 1/4 teaspoon seafood seasoning. This makes about a 1/2 cup.

For us the oven was the easy way and it gave us time to entertain our houseboat guest and enjoy a glass of fine California wine as we watched the boats return from the bay. Not a bad way to start the evening, even for a couple of landlubbers.
Bon appétit