Ahhhhhh..... What a relaxing day. Slept in and then went out on a really stunningly beautiful Autumn training ride out to Harpers Ferry and back, 52 miles. Came home, continued to clean my house and then prepared to head over to my parent's house for a steak dinner. I took them some crab cakes (recipe & pic below) - they were very appreciative of the crab cakes and the hour it took me to get their new computer online, get their printer set up and everything installed. We had a lovely evening of steak, laughter and stories. Such a great day. Last chore of the day is to load my bike into my car and all my other cycling crap - Sunday night anxiety settles in. And now for the recipe:

Autumn Crab Cakes

photo by d. scott gregory Autumn Crab Cakes click on photo to enlarge

1 lb Maryland Lump Crab
2 cups wheat crouton bread crumbs, ground
1/2 cup pumpkin seed kernels, roasted and ground
2 tbsp dijon mustard
1/2 cup (fat free) mayonaise
2 scallions, minced
1 shallot, minced
2 eggs, whisked
1 tbsp Worchestire sauce
1 tsp Old Bay seasoning
1 lemon, juiced (reserve a slice for garnish)
1/4 cup cilantro, finely chopped
1/4 cup Extra virgin olive oil
salt to taste

In a large bowl, using a fork, mix the crab into a mixture of dijon mustard, mayonaise, scallions, shallots, Worchestire sauce, Old Bay seasoning, lemon juice, cilantro, salt - mix thoroughly. Add 1 cup of bread crumbs, thouroughly mix then add wisked eggs, while stirring. In a pie plate, add the rest of the wheat bread crouton mix - this will be used as a staging area for the crab cakes before they hit the pan. Let the mixture sit in the refridgerator to cool for 1/2 hour.

Take mixture out and stir. Make small fist sized balls of the mixture and place them onto the reserved breadcrumbs in the pie plate, generously coating each side. Set aside and put the olive oil in a medium-large pan over medium-high heat.

Prepare paper towels on a plate to drain. Once the oil is hot, slowly add the crab cakes - allow them to brown on each side for 2-5 minutes, flip and brown other side.

Once cooked, remove the crab cakes and put onto the plate with paper towels to drain. Once drained, plate onto a warm plate and garnish with lemon slices and cilantro.

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