I T I N E R A R Y | S H O R T H O P S
Delightfully Simple Crab Cakes Serves 4
ROCHE HARBOR ’ S COLOR
CEREMONY Since 1957 , Roche Harbor ’ s colors ceremony has been a time-honored tradition .
The ceremony begins with a nightly retirement of four flags : Washington State , Great Britain , Canada , and the United States . Songs are played as the flags are lowered . But the most exciting moment happens as the American flag descends — a cannon booms across the harbor !
Following the ceremony , there is a weather announcement , a welcoming of guests , and a recognition of any special occasions being celebrated at the resort . ( Runs early May through September .) jack riley photo
THE KEY TO THIS SUPER simple , yet delectable , crab cake is a delicate touch . You don ’ t want to overmix your ingredients or pack your cakes too tightly . Let that gorgeous crab meat shine . These make an excellent main . For an appetizer portion , make 8 smaller cakes and reduce the cooking time to 3 minutes per side .
Ingredients 1 lb . jumbo lump Dungeness crab meat , picked over to remove all cartilage and shell fragments 2 medium scallions , green part only , minced 1 TBS fresh parsley leaves or cilantro , dill , or basil , chopped 1½ tsp Old Bay seasoning Salt and pepper 2 TBS dry bread crumbs ¼ cup mayonnaise 1 large egg ¼ cup flour 4 TBS butter ( or fat of choice ) Tartar sauce ( optional )
Directions Gently mix crab meat , scallions , herb , Old Bay , bread crumbs , and mayonnaise in medium bowl , being careful not to break up crab lumps . Season with salt and white pepper to taste . Carefully fold in egg with rubber spatula until mixture just clings .
Divide mixture into four portions and shape each into a fat , round cake , about 3 inches across and 1 1 / 2-inches high . Arrange on baking sheet lined with waxed paper ; cover with plastic wrap and chill at least 30 minutes . ( Can refrigerate up to 24 hours .)
Put flour on plate or in pie tin . Lightly dredge crab cakes . Heat butter in large , preferably nonstick skillet over medium-high heat until hot but not smoking . Gently lay chilled crab cakes in skillet ; pan-fry until outsides are crisp and browned , 4 to 5 minutes per side .
Serve hot , with or without sauce .
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