Well, I finally had to do it. I had to add watermarks to my pictures. Why? Rampant theft and violations of clearly stated copyrights. It’s sad isn’t it? I’ve found people taking credit for my recipes from Tokyo to Russia and everywhere in between. The worst is finding my recipe AND the accompanying pictures being displayed under someone else’s name. Now, at first I shrugged it off as part of being an online presence, but then it started to really bother me. I mean, I work hard at creating these recipes and I work even harder on taking good pictures and then spending valuable time editing them. It’s only fair that my name is glued to them permanently. So now I am going to literally plaster my name all over them..although I’m still working on how it looks. What do you think? Personally, I’m not really a big fan of watermarks. Although sometimes they add an air of professionalism, mostly they can take away from an otherwsie beautiful food shot. I hope you won’t mind too much! As for the recipes, I will just have to continue scouring the internet for people stealing recipes without accreditation.
As for this recipe, I hope you love it! I am a huge seafood fan, as you may have noticed. I especially love when I can dip it. Prawn cocktails, popcorn shrimp, fish and chips, sushi, tuna steaks, etc. are all dippable! Sadly, the crab in this recipe is canned, but if you have access to fresh, I would take that any day. Although Dungeness crab (the main staple here) is available all year round, the peak is from May to October, and it’s not usually so budget friendly. In summer, when we can walk the harbour piers ourselves and buy the crab fresh off the back of a boat, then I will make these again. Always use what’s seasonal as it usually tastes a lot better than when it’s been harvested out of season. Canned is not comparable to fresh, but in a pinch (and in a recipe like this) it’s hard to tell the difference.
My husband complained that these weren’t “firm” enough for him. If that is an issue for you, reduce the mayo and increase the bread crumbs until you achieve a consistency more to your liking.
Crab & Shrimp Cakes with Lemon Aioli
120g Crab meat (preferably leg meat)
1/4 tsp cayenne pepper
1 tsp Worcestershire sauce
1/2 tsp thyme (dried or 1 tsp fresh)
1 Tbsp Dijon mustard
1/3 cup light mayonnaise
3/4 cup bread crumbs (panko works great)
1. Mix all ingredients in small bowl.
2. To prepare: Heat sauté pan to med/high and add a small amount of butter (1/2 Tbsp). Form cakes and set in hot pan. Fry for 4-5 minutes fer side or until golden brown and cooked through.
3. Serve with Lemon Aioli (Recipe follows).
1/2- 1/3 cup light mayonnaise
zest from half a lemon
juice from half a lemon
salt and pepper to taste
1. Mix all ingredients in small bowl and allow to sit in refrigerator for 30 minutes prior to serving.