One of my all time favorite food is dungeness crab. I love a classic crab cocktail like the kind you get on the wharf in San Francisco. But crab cakes show off the flavor of the crab in a different way. UN-masked from horseradish and other high note flavors in cocktail sauce these crab cakes deliver a great crab flavor which is a bit sweet and briny. Serve with a homemade tartar sauce or remoulade.

Here is my the recipe for the crab cakes

1 lb                Dungeness crab meat picked over for shells
1 cup              Mayonnaise
1/2 cup           Dry plain bread crumbs
1/2 cup           Green onions chopped
1 tsp               Old bay seasoning
1 tsp               Lemon zest    
1 Tbsp            Light olive oil

Pick the crab over with your hands feeling for bits of shell. Put the crab into a piece of cheese cloth and squeeze as much water out as you can. Mix all ingredients except the olive oil. Form into 2 oz cakes and heat the oil in a non stick pan or well seasoned griddle. Cook the crab cakes turning only once, brown each side being careful when turning since this recipe doesn't contain a lot of filler and there is no egg to bind the mixture. These crab cakes are exceptional.  

    

This was local, farm fresh heaven. I made this vegetarian pasta dish at home last night after a visit to the Paso Robles farmers market Tuesday afternoon.

I purchased baby artichokes. So tender and fast cooking. Fresh tomatoes, snap peas, asparagus, Brussels sprouts, onions, garlic, butter and Parmesan. This could be made vegan by eliminating the butter and Parmesan.

 I was just glad to be eating vegetarian. It doesn't happen often enough and when I do I like to keep it fresh and local. This was a really satisfying meal. Here is the recipe:

1. Brussels sprouts cleaned and quartered  12 ea
2. Asparagus stalks cut into 1" pieces         8 ea
3. Fresh tomato diced                                  2 small ea
4. Yellow onion large diced                        1 small
5. Sugar snap peas prepared cut in half       12 ea
6. Prepared baby artichokes                        6 ea
7. Linguine dry                                             8 oz
8. Olive oil                                                  4 oz
9. Butter                                                       2 Tbsp
10. Garlic chopped                                        3 cloves
11. Parmesan wedge                                      1 piece
12. salt and pepper to taste

Prepare the vegetables and start the linguine in a 4 qt pot of boiling salted water and cook for 9 - 12 minutes then drain.  In the mean time add the olive oil to a 10" saute pan and heat. Add the Brussels sprouts and saute for several minutes till the edges start to brown. Add 1/8 cup of water and cover. Cook for 2 minutes the remove the lid and add the onions and toss, saute for 2 minutes and add the garlic, saute for 1 minute then add the asparagus, snap peas, prepared baby artichokes and tomatoes. Saute till the asparagus is crisp tender about 3 minutes. Drain  the pasta when finished add the butter and sauteed vegetables and toss. Plate the dish then finish with fresh grated black pepper and Parmesan cheese.