CAT HAIKU by Lucy Burdette, in honor of Yoda on Cat Week!
White whiskers on gray
Purr box sputtering to life
What else but Cat Week
LUCY BURDETTE: You might reasonably ask, what the heck is Cat Week? And why is it happening at Mystery Lovers Kitchen?
Cats are smart and secretive and mysterious and quiet stalkers--and yet so adorable that we forgive them anything. And so they go together with cozies like butter with hot biscuits, or chocolate cake with cold milk, or fresh tomatoes with basil and olive oil… You get the picture!
I've had a cat in my life ever since the year I turned 13. I was desperate for a date with Mickey Dolenz for my birthday, but my mother was smart enough to give me a kitten instead. (Yoda, seen above doing his best trick, is our current feline denizen.) All my fictional characters have had cats too--Cassie had Cashbox, and Dr. Rebecca Butterman had Spencer, and Hayley has Evinrude, of course!
|Evinrude posing for DEATH WITH ALL THE TRIMMINGS|
We're each putting our own special spin on Cat Week, but to my mind this theme cried out for a fishy recipe. Yoda the cat loves tuna fish, so I thought he would love crab meat too. And that would give me the chance to snap a photo of him eating daintily from a treasured crystal goblet that belonged to my mother. Right?
He's a cat after all, so this is the closest he came to posing.
Now on to the recipe...
Yoda's Crab Cakes
One pound crab meat, picked over to remove bits of shell
1/2 cup fresh bread crumbs
Two scallions, finely minced
One half small hot pepper, minced
1/4 teaspoon celery salt
1/4 teaspoon dry mustard
1/4 teaspoon red and black cracked pepper
About 4 tablespoons mayonnaise
One egg, well beaten
Mix the first seven ingredients, from crab meat to pepper. Then begin adding a tablespoon of mayonnaise at a time until the mixture seems wet enough for you. Add the beaten egg.
Shape the crab mixture into cakes. This should make about eight.
Heat a tablespoon of olive oil and a tablespoon of butter over medium heat. Add four crab cakes at a time. Sauté them until brown, then flip and continue to sauté the other side.
Keep the first crab cakes warm while you are preparing the next four. Serve with cocktail sauce (one part horseradish to two parts ketchup) and coleslaw.
Lucy Burdette is the author of the Key West food critic mysteries. Murder with Ganache is in stores now.
Death with All the Trimmings will be on bookshelves December 2. Pre-order it here.
Yoda the cat says: "Buy the darn books so she can get off my case and keep me in catnip."