Crab cakes

These crab cakes were a spur of the minute decision. The meal plan designated "fish" for supper which meant I could make any selection I wanted to at the seafood counter. I know Patrick loves crab cakes and we don't make them a whole lot so I thought it was the perfect evening for them. Patrick was pleasantly surprised when he got from work and learned what we were having for dinner!

For the crab cakes
   (Amounts estimated, do what looks right and adjust as needed to get a cake that holds together without being really wet and sloppy.) Combine 8 oz. crab meat, 1/3 cup breadcrumbs, 2 tsp. mustard, 3 tbsp. mayo, an egg, and a sprinkle of old bay. Form into cakes and coat in breadcrumbs for an extra crispy exterior before pan frying in vegetable oil on both sides until golden. Would have been really good with tartar sauce, but didn't have it on hand or make any.

For the green beans
   Boiled in chicken stock and water (1:1 ratio) until crisp tender - probably about 10 minutes.

For the squash
   Diced squash and an onion and sauteed in olive oil over medium heat - probably for about 15 minutes. The longer you saute the softer the squash becomes. Sometimes we'll do it shorter for a more crisp squash but on this particular evening the longer cook time was wanted.