Saturday mornings in the community are referred to as “Weekly Beehive” time. Every Community member young and old is assigned to some task where they busily work together with others on any number of projects that need doing that week.
This week I was assigned to tea preparation. Our Friday Harborside plated teas have been a tradition since the very beginning of the Community. Many people, especially vacationers, look forward to them in the summer months and at Advent. This week’s plate includes a mini crab cake which is always popular. My job was to make the filling for one hundred of these. When I did, it tasted so good I thought, “Why just for tea why not for a main meal?” So I made a larger version that was a big hit for lunch at the Convent!
CHANGE SERVING SIZE
- 2 cups crab meat chopped
- 1/2 cup celery finely chopped
- 2 tbsp scallion(s) finely chopped
- 1/2 cup mayonnaise
- 1 tsp sweet pickle relish
- 2/3 cups saltines crushed
- 1 egg(s)
- 1/8 tsp lemon zest
- 1/4 tsp lemon juice fresh
- Finely chop crab meat, celery, scallions all to the same size and place in a bowl. Add mayonnaise, relish, and 1/3 cup saltines and toss together.
- In a separate bowl beat egg slightly and add lemon juice and zest. Add to bowl and combine all ingredients thoroughly.
- Shape into patties and carefully press on both sides into remaining saltines.
- Rather than the usual method of frying the cakes, I chose to simply bake them on an un-greased pan or a cookie sheet at 400 degrees for 10-15 minutes or until golden. Less work, less mess and clean up. Less fat!