Kala Crabcakes

I was so tempted to title this "Kala Krabcakes" but that really doesn't say "fresh" or "real crab" does it? And if fresh and real are how these are measured, they're off the charts!

At Kala Point, my grandparent's condo on the beach in Port Townsend, a perfect week consists of reading a novel in the sun, cooking, digging for clams at low tide, laying by the pool, setting out the crab pots, reading in the shade, picnics, wine, reading by the beach, strolling downtown, more wine, fresh crab, and gimlets with olives. Last July, I had the pleasure of all these things for a full week!

After a few days of guacamole burgers, BBQ pork, boeuf bourguignon (for Bastille Day, obviously) and fresh crab on the side, we finally had enough crab to get creative. Chris chopped up onions and green and red peppers so fine they looked osterized. I concocted a flour, egg and white wine batter that evened out beautifully in the skillet once combined with crab and colorful veggies. We whipped up a mustard and white wine sauce to slather on top at the table. The cakes were delicious! What a team, what a crabcake.