Dungeness Crab Cake

I know, I know, whenever you order crab cakes at the local restaurant, it's a disappointment.  You slice a piece with the fork and lift it up to look for a 'sign' of Crab meat, and all you see is this strand of "something" that you end up comforting yourself - 'that's the crab meat'.   As you place that piece of the crab cake into the mouth, surely you are convincing yourself that you that are biting into some sort of crab that taste like a 'ocean'.    Then, you take another bite, hoping that you will find a 'chunk' of crab meat, but yet again, it's another strands of something surrounded by corn meal and other mixtures.   So, I got tired of the cheap cheat of the restaurants, and I decided to make one myself.   For sure I have the Crab chunk in the crab cake I am making, and I enjoyed every bite of it.

 1 Cup of crab meat hand picked out of the shells - use chopsticks to do this to prevent shredding of crab meat.  Leave most of the meat whole.  Mix mayonnaise, chopped home grown scallion, chopped bell peppers, 1 egg, mixed with Panko crumbs, paprika, chili powder, salt and black pepper to taste.     After combining them well, add crab meat and toss together.   Careful not to shred the crab meat.

 I used the largest biscuit ring to form the cake.

 Deep fry it till brown.

 Enjoy!

Chickpea Salad with Lentil and Curly Parsley

The most we see the curly parsley being used is as a garnish on top of a dish or on a plate.   This salad contain garlic, red onions, French lentils, chickpeas, orange bell peppers, and curly parsley; sea salt and peppers, olive oils, red sherry wine vinegar, and served with Jasmine Basmati fried rice with raisins, chickpeas, flavored with cumin, turmeric, paprika, cayenne pepper.

Salted Lemons and Limes

Ever since I learned to include salted lemons in the Mediterranean style cooking, the salted lemons recipe has joined my 'favorite' recipes. 
This year with abundance of home grown limes, I preserved some limes also.

 After removing the seeds from each cut limes and lemons, stuff each wedges with sea salt mixture.

 Pack the sanitized mason jar tightly and pack with the rest of the sea salt mixture.

Clean the rim of jar very well, and cover with mason jar lid tightly. 
Label with Date and Content info.
Take advantage of the cold weather and store in garage if you do not have room in your pantry or have a cool dark place to store. Shake the jar a bit to help with settling every 2 weeks.  Ready for use after 2 months.
The followings are Salted Lemons made from homegrown lemons.