ABOUT CRABS - THE BOOK
First published in 1997, About Crabs was written as a family effort when Tim was at the height of his crab fishing career. It's an intriguing and humourous look at life through the lens of a fisherman's daily slog. It features the Fisheries University, aka F.U. and goes downhill from there.
We have sold out of the first edition ("sold" is being generous, we gave a lot away to make room in the basement) but the glorious news is that it's soon to be available on Amazon.ca. Watch this space for developments. You will also be thrilled to note that our new book, "Crabitalism, One Family's Struggle to Survive in an Uncertain World" will also soon be available through Amazon as well. It feature a new and improved, degree offering university known as F.U.2.
Your life will not be complete without copies of both. Very handy if you have a wobbly table for instance.
View select recipes from 'About Crabs - The Book' below.
RECIPES
CRAB CAKES
INSTRUCTIONS:
In a large mixing bowl combine the eggs, celery, saltines, mustard, old bay seasoning, pepper flakes, Worcestershire, parsley, green onion, salt & pepper - and blend well.
Add the crabmeat, folding it in lightly without breaking it up.
Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
Heat approximately 2 tbsp. of the oil in a non-stick skillet over medium heat. Sauté the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tbsp. oil if necessary.
Drain on paper towels immediately.
' Makes 12 crab cakes.
INGREDIENTS:
2 large eggs, well beaten
1/2 cup chopped celery
1 cup crushed saltines
1 tbsp. Dijon mustard
1 IS!). old hay seasoning
1/4 tsp. red pepper flakes
2 tsp. Worcestershire Sauce
2 tbsp. finely chopped parsley
1/2 cup finely chopped green onion
salt and pepper to taste
1 lb. crabmeat
1/2 cup fresh bread crumbs
1/4 cup vegetable oil