A Full House and Crab Cakes

We have a full house this weekend. So much fun!  Pam, Heman, Margaret (Heman’s mother)

my parents, Debbie and Eddie (Ted’s sister and husband)

We all had a wonderful dinner at Perugia’s.

No food photo’s.  I didn’t want to stop everyone from diving into their delicious meals so I could do photo shoots. Nothing more annoying than that when you’re starving.  Then I learned that Margaret loves to take photos of food. Who knew?! 

There was strange visitor at work yesterday afternoon. I put the camera on Anti-Blur Motion for this shot:

What was I thinking? It’s a SNAIL for peat’s sake. What motion?!!!!

I thought it was cool how the black top came out in the picture.  The snail, well…that’s a little slimy looking and there was no way I was touching it. But he (or she?) did take a nice pic.

This morning Shane went for a walk with Ted and I was feeling especially energized so I ran 8.4 miles.  What a great week. It was so different from last week when every step was a chore. This week, running was fun and I had heaps of energy.  It amazed me that I had so much energy and NO aches and pains even after yesterday’s long run of 17. 

I was about 1/4 mile short of my goal for the week which was 55 miles. Total weekly miles resulted in 54.72 miles.  I’ll take it.  

Did someone say CRAB CAKES???

Go back to Thursday with me. Mum and Dad arrived home Thursday afternoon and, although my father will eat anything put in front of him, my mother is quite picky.  She will not eat a lot of fish but does enjoy crab cakes.  Hence: The menu for their Thursday night homecoming was CRAB CAKES.  Made with REAL MAYONNAISE.   Not the way I like them but the way the other three at the table prefer them.

Here is the recipe I used. Basically, it’s Chicken of the Sea’s recipe. Makes 6 patties

• 16 oz crab meat
• 1 beaten egg
• 2 TBS Mayonnaise
• 1 TBS prepared yellow mustard
• 1 tsp Worcestershire sauce
• 1 tsp mustard powder
• 1 tsp hot and spicy cocktail sauce
• 1 TBS lemon juice
• 1 cup bread crumbs
• 2 TBS olive oil

Mix all the ingredients together in a bowl.  Form into 6 patties.

Heat olive oil in a frying pan.  When the oil is hot, fry crab cakes about 4 minutes per side on medium to medium high heat.

Serve with crusty buns and assorted toppings such as mixed field greens, sweet onion slices, sharp cheddar cheese, and sliced tomatoes.

This was Ted’s crab cake that he allowed me to assemble for a picture. Wouldn’t you think I’d know better than to assemble the thing UPSIDE DOWN!

I really have to learn to check my buns before taking pictures.

Ted also added a little A LOT of mustard to his crabby sammy…

Everyone loved these crab cakes, except me.  I swear I could detect the mayonnaise.  Next time, I’ll make them the Apple Crumbles way.

What’s your favorite crab cake recipe. Can you provide a link?

Tagged as: Crab Cakes, fitness, mayonnaise, Nutrition, Perugia's Restaurant, Quick Meals, snails