Martha Len Nelson: Seafood’s come a long way

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School is winding down, organizations are stopping for the summer break, but the monthly book reviews at the Woman’s Club continue this month and next.

On Thursday, May 24, Jane Hopkins will review The Company We Keep by Dayna and Robert Baer, former members of the CIA. Should be interesting! To make reservations, contact Peggy Capps at 940-391-8332 or .

Growing up in Denton, I didn’t know there were any “bad” guys, except maybe Clyde Barrow, who was known to frequent Lake Dallas, and the only “seafood” we had was what my grandfather (whose nickname was “fisherman”) caught in what is now Lewisville Lake. Once, when camping out, I showed my early interest in cooking, to the horror of my parents, by “salting” the fish cooking on the open fire with sand!

Now, we are fortunate to have so many varieties of fresh seafood available at our nearest grocer. A good crab cake ranks at the top of my favorite foods; the recipe today is one you’ll want to try.


Maryland Crab Cakes

•  2 eggs

•  1 cup mayonnaise

•  3/4 teaspoon Dijon mustard

•  1 1/4 teaspoons Old Bay Seasoning, divided use

•  3/4 teaspoon chopped tarragon

•  1/4 cup finely chopped shallots (about two)

•  1 tablespoon finely chopped celery

•  2 cups crustless bread crumbs (use food processor)

•  1 pound lump crabmeat, drained

•  Panko bread crumbs

In a medium bowl, whisk together eggs, mayonnaise, mustard, 3/4 teaspoon Old Bay Seasoning, tarragon, shallots and celery to make a dressing.

In a large mixing bowl, toss the bread with the dressing; mix just until the dressing is absorbed by the bread. Gently mix in the crab; be careful not to break up the lumps. The mixture should hold its shape when formed into a ball.

Divide into eight crab cakes. Coat with panko bread crumbs. Place the cakes on a greased cookie sheet.

Bake in a 350-degree oven for 10 to 12 minutes, or until golden brown. Or, fry crab cakes in a small amount of vegetable oil. These reheat well in the microwave.

MARTHA LEN NELSON can be contacted by calling her at 940-382-9597 or e-mail .

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