re: #363 darthstar

Crap…forgot to post the recipe. Spent the last half hour trying to free up space on my google drive (75GB of 15GB used)…finally decided it was easier to pay 99 bucks for 2TB a year and not think about it for a while.

Crab cakes:
2 decent sized Dungeness crabs (gave me about 12 ounces of crab meat)
4 oz raw shrimp (I used wild Argentinian from Costco)
1/4 cup heavy cream
salt, pepper, a little lemon zest, squeeze of lemon juice and Sunny Paris seasoning (dried shallot, chive, etc.)
pulse shrimp about a dozen times to get ‘em pasty. Add cream and crab and pulse together - cream and shrimp will bind the crab - no bread crumbs, eggs, mayo needed -
form patties and place on a plastic wrap lined plate in fridge for a half hour before cooking.