Crab Cakes

On April 9, 2017 our whole world changed with a phone call.

It’s never good when the phone rings at 4:45 in the morning, and I remember telling Andrew to get out of bed even before I answered it…I knew it couldn’t be good.

And it wasn’t.

We raced to the hospital only to be ushered past the nurses desk into the room with couches and Kleenex…

My dad hadn’t survived the heart attack he had.

We spent the next two weeks grieving, mourning and planning his funeral.

It is crazy how quickly life can change and how it re-frames your perspective on life.

My dad was a great man. He was tough and expected a lot out of everyone, but he loved us a great deal…even if he didn’t always know how to show it.


My sister and I gave the eulogy at his funeral. it wasn’t even a question, I knew he would have wanted us to do it. Every time I read through it at home, I would cry…but the day of the funeral we made it through with only a few tears and wobble in our voices. Dad would have been proud.

I miss him.

I’ll miss the jokes he told (even though we had heard them a million times and rolled our eyes every time he told them), I’ll miss the stories (even though I’d heard them a million times too), I’ll miss the music he played and how he always called me “sweetie”.

And I’ll miss looking at my blog stats and knowing dad was on there, rereading about the trips we took as a family and how he used to (not so silently) edit my posts. He made sure I knew the mistakes I made…

I’m sad he never got to see this post, because crab cakes were one of his favourite foods.

He tried them wherever we went and was fiercely critical when they did not live up to his standards.

I know he would have had something to say about mine….but I’d like to think he would have secretly liked them.

Crab Cakes

In a bowl I mixed together the following ingredients:

  • 3 cans crab meat (I’m sure you could use frozen or fresh…but I didn’t)
  • 1 egg
  • 3 tsp lemon juice
  • 1 tsp sriracha
  • 3 tbsp mayonnaise
  • 1/2 cup panko bread crumbs
  • green onions chopped
  • 3 tbsp parsley

Crab Cakes

I formed it into 9 patties and baked them in the oven for 25 minutes and then broiled them a bit to get them crispy. You can also fry these in some oil in a frying pan if you prefer.

Crab Cakes

I served mine with a salad.

Crab Cakes

The Verdict- Andrew took a bite, looked at me and said “I think your dad would have been proud…”

I think dad would have found them a little too spicy and not nearly crunchy enough, but the sentiment is nice.

Next time I think I would try frying them to see if they get a little more crunchy. I topped mine with a little sriracha mayo which was delicious, but I guess you could use any of your favourite dipping sauces. I will definitely make these again, if for no other reason than they remind me of my dad.



Heavenly Salmon Salad

Heavenly Salmon Salad

Ever since I flipped through the pages of Jamie’s Great BritainI have been so excited to make this salad. Warm potatoes, salmon and a tzatziki-like dressing…heavenly sounds like the perfect word to describe this…salad seems less like a word to describe this, but it makes it sound healthy so let’s go with it.

Heavenly Salmon Salad

I started by getting my salmon ready. Unlike Jaime Oliver, I buy frozen, skinless, boneless salmon. So I patted it dry after it thawed, placed it in the middle of a large piece of tinfoil and sprinkled on some salt and pepper, drizzled olive oil and a cut a few chunks of butter over it. I folded the tinfoil up tight and popped it into a 375 degree oven for 20 minutes. (I always worry about under-cooking my salmon, so you might only need to cook it like Jaime says for 15 minutes at 350 degrees…)

Heavenly Salmon Salad

While that was cooking I brought half a bag of potatoes cut into bite sized pieces to a boil in liberally salted water. I cooked them until they were nice and soft.

To make the dressing I grated a whole cucumber into a bowl and added dried mint (again, sorry Jaime, the fresh mint at the grocery store looked like it had passed its prime), fresh dill (yeah, I buy the stuff in the squeeze tube so it lasts longer), 4 tbsp sour cream (did you know that Greek yogurt is $5 a container???), a lug (great word right?) of olive oil and a whole bunch of salt, pepper and lemon juice (from the little plastic lemon I have in my fridge). I gave it a good stir and let it hang out till everything else was ready.

Heavenly Salmon Salad

I served this with the potatoes on the bottom, salmon flaked on top and smothered in the cucumber dressing.

Heavenly Salmon Salad

The verdict- Ah-mazing! So fast, so easy and absolutely chocked full of flavor. Warm and creamy….I heart this so much. I will totally be making this again soon! Now to go back to those cookbooks to see if there is any other gold hiding in those pages…