Live oysters are picked from water baths at
Westcott Bay Shellfish Co.
tered was limiting. I couldn’t help but
wonder if crabs were starting to wander
into pots even as the boat put back in
for a brief break.
The pots needed to take a proper
soak, which gave us a bit of time to
kill. So we headed over to Westcott
Bay Shellfish Co. I could write poetry
about what it’s like to pick out beautiful
oysters, roast them on a grill with compound
butter and pair them with San
Juan Vineyards wine and San Juan Brewery
beer. But I promise, it’s precisely as
glorious as you would imagine.
While there, we met a fun group of
friends on a weekender, taking in the
afternoon and a group of locals doing
the same. And suddenly it was one big
oyster-shucking, wine-drinking party.
A couple of hours ticked by and it
was time to pull the pots. When the
boat arrived at the first pot, Corey gave
Meghan the opportunity to throw the
hook. She missed on the first try. So we
circled back, laughing and teasing her in
good-natured fun.
But on her second throw, she tossed
the line and caught the block. We held
our breath as Captain Corey coiled the
line foot by foot, bringing the briny
smell of the sea over the rail. The pot
broke the surface, filled with big purple
Carter Family
Crab Cakes
The amount of crab you’ll have is
variable, so start by measuring your
crab. Based on the amount of crab,
you’ll want roughly half that ratio
of chopped onions and cheese.
Ingredients:
Cooked, shelled crab meat
Onion, chopped fine
Pepper Jack Cheese, shredded
Egg(s)
Italian Breadcrumbs
Butter, used for softening onion and
frying crab cakes
Directions:
Sauté onions in butter, add to a mixing
bowl with crab meat and cheese. Add
1 beaten egg to the mixture. (If your
mixture exceeds 4 cups in total, add
two eggs.)
Gently mix onion, crab, and cheese
together, being careful not to smash ingredients.
Form mixture it into patties.
(We like our crab cakes a bit bigger,
so we typically use about a ½ cup of
the mixture per crab cake, but you can
adjust the size as you would like.)
Add breadcrumbs to a shallow dish and
gently lay crab cakes on breadcrumbs,
flipping to coat both sides.
In a medium fry pan, sauté 1-2 tablespoons
butter on medium. Add crab
cakes 2 at a time to the pan, allowing
for generous spacing.
Cook until the exterior is crispy and
golden and the egg has cooked to bind
and hold the patty.
The Carter Family serves these delicious
cakes with a sauce made of sour
cream and salsa.
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