Lavender Week--Day 3: The Novel Bakers

The Novel Bakers Present

Lavender Week -- Day 3

 

Rattlebridge Farm is far from the sea, but that doesn't prevent us from enjoying crab cakes.

 

However, I've never made them with lavender.

 

And, because I live with lavender-wary men, I was shaking in my boots when I found this recipe. Crab meat is rather pricey, and if the recipe failed, my family would be disappointed--and hungry.

 

After much dithering, I substituted lavender honey for lavender buds.

 

How did the cakes turn out?

Ambrosial.

The crust was deliciously savory and slightly crunchy. I sighed

a little when I forked up the flaky white cake.

The lavender honey added a subtle sweetness,

which was balanced by the red peppers and Tabasco.

 

 

A little war broke out over the last crab cake.

 

 

 

 

 

Northwest Lavender Crab Cakes

 

                                       6 to 8 Servings

 

1/4 cup minced celery

1/4 cup minced green onion

1/4 cup mayonnaise

1 large egg

1 tablespoon dry mustard (I used Dijon)

2 teaspoons "Provence" lavender buds, finely ground (I omitted this)

1/4 teaspoon sea salt

Pinch of cayenne pepper (or red pepper flakes)

1 pound fresh (I used canned) crab meat

2 3/4 cups panko

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

lemon wedges (garnish)

chopped fresh Italian parsley (garnish)

 

My Additions:

1 tablespoon lavender honey

flour (for dredging)

A few sprinkles of Tabasco

cream sherry

fresh lemon juice

additional butter and EVOO

Old Bay Seasoning (a sprinkling on each side of the cakes--the sides, too.)

Lemon Thyme Seasoning Salt

 

 

The crab recipe includes a creamy honey sauce, which sounds fantastic,

but my husband requested a different sauce (Tartar), so

I added lavender honey and cream sherry to the crab mixture.

I used white crab meat (canned). I also added

finely chopped Italian parsley to the mixture.

 

Sautee the onions and celery in butter and oil. Set aside.

Drain crabmeat and place in a large bowl. Add mayonnaise, egg, mustard, salt, pepper, lavender,

and lemon juice. Add sautéed vegetables. Mix well and form mixture into cakes.

 

Find 2 bowls. Add flour in one bowl and panko bread crumbs in the other. Dip a pattie

in flour, then in panko. Sprinkle each side with Old Bay and lemon thyme salt. Repeat this

procedure until all cakes have been coated.

Over a medium flame, melt butter in a large frying pan. Add olive oil.

Add the cakes and fry gently, flipping them as necessary (but carefully).

Remove to platter. Squeeze 1/4 lemon over the cakes (optional).

 



You can find lavender honey in specialty stores or online.

Would you like to see a luscious, profusion of lavender?

Please click on the links (see below)

and view all of The Novel Bakers' lavender posts:

home is where the boat is

once upon a plate

rattlebridge farm

sidewalk shoes

a quiet life

 

 

 

 

 

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