Two days ago was my 10 year wedding anniversary.
We did it! Mr. V and I.
One decade.
Our marriage was considered an ‘early’ one. As in… we were both pretty darn young. At least among our peers we were. Truth be told, I think there were people who actually didn’t believed we would make it. Many friends and families were in shock and disbelief. We even made a video of people’s reaction when we told them the ‘news’.
The consensus were…
“Really?”
“Is this for real?”
And a lot of screaming. For joy I hope.
Mr. V was a ‘country’ boy from Taiwan who came to Malaysia to study. To Kuala Lumpur. A city.
Country boy meets city gal. Country boy courts city gal. City gal fell in love with country boy.
That was the extent to our love story.
His proposal? It was over the internet. He gave me an MSN ring emoji. Yup.
Our first wedding anniversary, he bought me chrysanthemums. Uh huh. Flowers for the dead.
At least according to the Chinese people, they were. And that, guys… was the first time and the last time he ever bought flowers on our anniversary.
This year, we did something we’ve never done before.
Nothing.
Yeap.
I suppose that’s what 10 years of marriage does to you.
Ok, maybe there was a little cutting his hair activity. You heard me right. This was my second time ever cutting his hair or anyone’s… well, third if we include the one I did to myself at age five.
We also went around our block to see repeated scenes of Ford cards driving forward and then backing up, forward and then backing up. Apparently, it was Mathew McConaughey’s Ford ad. He wasn’t there. But he will be on Wednesday. We’ll see how that goes.
What do all these have anything to do with crab cakes? Nothing really.
That being said, we both do love crab. We love crab cakes even more. The crisp exterior, light and moist interior. No fussing with too much filling. Just plenty of crab meat.
So why not celebrate 10 years of living with a completely different human being as you in the same household and having to get along with them. Every. Single. Day.
Yes. We definitely deserve crab cakes.
These crab cakes have very minimal filling so it will want to break apart on you. Don’t let it win. As long as you get it to the pan in one piece, the eggs will cook and bind them.
Crab cake not your thing? How about Millet Cake? No? Chocolate Cake? Look guys, I’m just trying my very best to rhyme here.
Oh, and if you haven’t done so already, check out my last post Perfect Brownies. Find out how to make a moist, deep chocolatey flavor fudgy brownie, a cakey brownie and a perfect mix of both.
How did you and your spouse celebrate the 1st year wedding anniversary?
Crab Cakes Makes 4 ( 3″ wide 1 1/4″ thick) cakes
what you need:
Crab Cakes:
1 large egg
3 tbs mayonnaise
1 1/4 tsp Worcestershire sauce
1 1/2 tsp Dijon mustard
3/4 tsp lemon juice
1 1/2 tsp dried parsley (or 1 1/2 tbs fresh)
1/8 tsp paprika
Pinch of white pepper
Pinch of nutmeg
Pinch of cayenne
Salt and black pepper, to taste
3/4 lb lump crab meat
4 – 6 tbs panko crumbs (plus 1/2 cup for coating)
directions:
1. Drain the liquid from the crab.
2. In a bowl, mix all the ingredients except the crab meat and panko crumbs.
3. Gently fold in the crab meat. Add panko crumbs enough that when you shape into a ball and give a squeeze, it mostly stays intact.
4. Shape into 4 patties. Lightly coat the cakes with panko crumbs and lay them on a plate. Cover and refrigerate for 1-2 hours.
5. Heat a pan over medium high heat. Add a generous coat of oil or butter. Once the pan is hot, fry the cakes for 3-5 minutes on each side or until golden brown. The internal temperature of the crab cakes should be about 155 F.
6. Serve with lemon wedges on the side. Or if you insist on a sauce, try this light yogurt remoulade sauce.
Notes:
1. Crab not your thing, replace it with lobster, salmon or even tuna. Yum.
2. Yogurt Remoulade sauce (adjust seasoning to your taste)
1/4 cup plain yogurt
2 tsp Dijon mustard
1 tbs chopped green onion, green parts only
1/4 tsp dried parsley
1/4 tsp dried dill
1/8 tsp paprika
Pinch of garlic powder
A dash of Worcestershire sauce
Few drops of hot sauce
Pinch of sugar
Salt and pepper, to taste
4 comments
Aaaahh, crab cakes! Remember them from the Masterchef episode I saw last night, this looks super meaty (just the way Gordon Ramsay wanted it to be). Your photos are fantastic as always I see 😉
Thanks for the recipe Ai Ping (I got it right this time didn’t I?)
It is super meaty. I hope my cholesterol’s doing A-ok. :p And yup, you got it right! Thanks.
These look delicious! I’m making them for my husband tonight as we have some crab just wasting away in our fridge. My husband took me on a foodie expedition to Ann Arbor for our first anniversary. It was great! We biked all over and had a blast in general.
I wish I had more crab sitting away in my fridge. :p Awwww… that sounds like the perfect first anniversary.