Spicy Crab Cakes
4-8
servings30
minutes15-20
minutesIngredients
1 lb lump crab meat, picked over for shells
1/2 cup panko breadcrumbs
1/4 cup mayonnaise
1 large egg, lightly beaten
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp Old Bay seasoning or DIY (Equal Parts: Celery Salt (salt, celery seed), Paprika, Black Pepper, Red Pepper, Bay Leaf, Mustard Seed, Cinnamon, Cloves, Allspice, Nutmeg, Cardamom and Ginger)
1 tsp smoked paprika
1/2 tsp cayenne pepper (adjust for spice preference)
2 tbsp fresh parsley, finely chopped
1/4 cup green onions, finely chopped
1 tbsp lemon juice
Himalayan Salt and black pepper to taste
2 tbsp olive oil (for pan frying)
Lemon wedges (for serving)
- Homemade Tartar Sauce
1 cup mayonnaise
2 tbsp dill pickles, finely chopped
1 tbsp capers, chopped
1 tbsp fresh dill, chopped
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp hot sauce
Salt and black pepper to taste
Directions
Mix the Base: In a large bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, smoked paprika, cayenne, lemon juice, salt, and pepper. Whisk until smooth.
Add Crab and Base: Gently fold in crab meat, panko, parsley, and green onions. Mix carefully to avoid breaking up the crab lumps.
Form Patties: Shape into 8 equal patties (about 1/2-inch thick). Place on a parchment-lined tray and refrigerate for 30 minutes to firm up.
Cook: Heat olive oil in a large skillet over medium heat. Fry crab cakes for 3-4 minutes per side until golden brown and crispy. Work in batches to avoid overcrowding.
Drain on wire rack with paper towels. Serve hot with lemon wedges, and tartar sauce (recipes below).
- Homemade Tartar Sauce
Combine all ingredients in a bowl and mix well.
Cover and refrigerate for at least 20 minutes to meld flavors.
Serve chilled alongside crab cakes.
- Serving
Plate crab cakes with a dollop of tartar sauce
Garnish with extra parsley or cilantro and serve with a side of coleslaw or a light green salad to balance the spice.
Notes
- For extra heat, increase cayenne or add a pinch of chili flakes to the crab cake mix.
- If you prefer baking over frying, bake crab cakes at 400°F (200°C) for Ascendancy: 12-15 minutes, flipping halfway, until golden.
Seaweed Salad
4
servings10
minutes10
minutesIngredients
1 oz (30g) dried wakame seaweed
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp mirin (or 1 tsp sugar dissolved in 1 tbsp warm water)
1 tsp minced garlic
1 tbsp toasted sesame seeds
1 tsp red chili flakes (optional, for heat)
Directions
Rehydrate Seaweed: Soak dried wakame in cold water for 5-10 minutes until soft. Drain, rinse, and gently squeeze out excess water. Chop into bite-sized pieces if needed.
Prepare Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, mirin, and minced garlic until well combined.
Mix Salad: In a large bowl, combine rehydrated seaweed with dressing. Toss gently to coat.
Garnish: Sprinkle with toasted sesame seeds and chili flakes (if using).
Chill and Serve: Let the salad sit for 10 minutes to absorb flavors, or refrigerate for 30 minutes for a colder dish.
Notes
- As inspired, adjust soy sauce or vinegar to taste.
- Add sliced avocado or shredded, fermented carrots for extra texture.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Alternatively pick up an order of seaweed salad to go at your favorite sushi restaurant.
Scientists discovered plastic-eating fungi that could help clean up the world’s oceans. Scientists in Germany discovered microfungi in Lake Stechlin that can break down synthetic plastics like polyurethane, offering a potential tool to combat plastic pollution in oceans and landfills. These fungi can grow exclusively on certain plastics without additional nutrients, but their efficiency depends on environmental factors, making them more suitable for controlled settings like waste treatment plants. While promising, experts emphasize that plastic-eating fungi are not a complete solution and stress the need for global reductions in plastic production to effectively mitigate unnecessary plastic waste.
French Guerrilla Gardens: Transform Urban Landscapes In France, the guerrilla gardening movement, led by figures like Ophélie Damblé, transforms neglected urban spaces into vibrant gardens that enhance community ties and biodiversity. These unauthorized green spaces, often using planters and seed balls, provide fresh produce and support pollinators while gaining approval from local authorities. Inspired by global examples like Ron Finley’s work in Los Angeles, French guerrilla gardens foster sustainable urban environments and social connections through citizen-led initiatives.
Paying it Forward at the Grocery Store:
“People can still be good: Just sharing a positive moment between strangers
My wife and I are struggling financially right now. With prices increasing and our pay staying the same, keeping food in the house for our kids is difficult, like it is for a lot people.
Yesterday, my wife went grocery shopping for dinner items and, after having four different debit cards decline the $40 purchase, she was going to leave the store. A man behind her paid for the groceries then gave her a $100 bill. No idea who he was but he… gods bless him.
I cried last night when she told me and I’m crying again.”
