Yesterday afternoon, I was craving crab cakes. I know that’s a weird thing to crave, but man, I wanted some crispy-crabby goodness. Specifically, I was craving the crab cakes from Ole Bob’s Seafood Market in Ilwaco, WA.
Mac, the yellow dog, and I spent five glorious, if rainy, nights on the Long Beach Peninsula this spring, and every afternoon we’d truck down to Ole Bob’s to pick up dinner fixings. On our third night, we picked up their pre-made crab cakes, then fried them up in our comfy little cottage and ate them on a bed of mixed greens with marinated tomatoes and Ole Bobs’ own roasted red pepper dressing. It was an amazing meal.
So amazing, we brought a tub of the frozen crab cakes home with us, packed carefully in a cooler full of ice to survive the journey.
Despite our best efforts, they defrosted on the way home. Which meant (oh, darn) that we just had to eat crab cakes again, this time in the cozy kitchen of the little house. While this:
wasn’t just outside our door, it was still an amazing meal.
So these aren’t the crab cakes from Ole Bob’s, and they’re not homemade, either. Instead, they’re store-bought crab cakes, but they were delicious. I served them on a bed of mustard greens from our CSA tossed with olive oil and fresh lemon juice, with tomatoes and tzatziki.
The savory crab cakes with the crispy layer of panko bread crumbs certainly satisfied my craving – but I’m still planning our next trip to the Washington Coast.
