Hi there, it’s me again. Sorry to be gone for so long, but what can I say – life happens. In my case, my rheumatologist and I decided, for various health reasons, it was time to get me off prednisone.

Now, if you have ever taken this miracle drug, you know weaning yourself off this product is not easy. While at the same time adding other drugs as replacements, my body strenuously objected. Well, the result was that I basically felt terrible. No energy. General fatigue. Unaccustomed pain. No appetite! (Inconceivable!) The whole 10 yards.

By the time we were ready for our annual spring trailer trip I was feeling better. But still not myself. And as of this writing, I finally feel like I am on the mend. Not perfect but improving daily. Anyway, I’m finally feeling well enough to once again look forward to trying new recipes, sharing the good ones with you, and burdening you all with my various exposés on matters best left unsaid! In other words – I’m back! (I hope.)   

While we were on vacation, I had the opportunity to make crab cakes. Since I am trying to eliminate white flour from my diet, I substituted finely ground almond flour for the saltine crackers in my old standby crab cake recipe. It worked great! So, the recipe you find below is GF and mighty tasty. Of course, the wonderful and simple aioli doesn’t hurt. I mean really, when is aioli or a great tartar sauce ever a burden?

So, I hope you enjoy these recipes.

It was such a joy to see daughter Ursala and her husband Soroush while we were on vacation. And to travel for most of our vacation with Mr. C’s sister Katie and her husband Rick. Along the way we also got to spend time with some of Rick and Katie’s family and dear friends. Fabulous times with all.

It was so wonderful to once again spend time with friends and family. To be able to fill our souls with joy only treasured friendships can provide. So, Rick, Katie, Chip, Linda, Jim, and Margo – I’ve said it before, but can it ever be said too often? I love you all!

Peace and love to all.   

1 lg. shallot, finely diced

¼ c. finely chopped green onion

½ c. finely diced red bell pepper

2 tsp. finely chopped parsley 

2 eggs

¼ c. mayonnaise

4 tsp. Old Bay seasoning

2 T. Worcestershire sauce

1 tsp. seasoned salt

freshly ground black pepper

1 c. finely ground almond flour, plus more for coating the crab cakes

1 lb. lump, canned or fresh crab meat

extra virgin olive oil (for frying)

In a large mixing bowl, mix the shallot, green onion, red bell pepper, parsley, eggs, mayonnaise, Old Bay seasoning, Worcestershire sauce, seasoned salt, pepper, and 1 cup almond flour together. Gently stir in the crab.  

Form the mixture into 8 small cakes and place on a plate lined with almond flour sprinkled wax paper. Then sprinkle a small amount of almond flour on the top of the patties. Chill in your refrigerator for at least 45 minutes.

When ready to cook, heat a thin layer of olive oil to medium heat in a large frying pan. Add the cakes and fry for about 5 minutes per side or until they are cooked through and golden brown on each side. Serve immediately. Great with Lemon Garlic Aioli or your favorite tartar sauce.

LEMON GARLIC AIOLI

¾ c. cup mayonnaise

1 tsp. grated lemon rind

3-5 tsp. fresh lemon juice

1 garlic clove, very finely minced

¼ tsp. kosher salt

freshly ground black pepper 

Mix it all together. Taste and adjust seasoning.