Hello everyone, Jess here with some ideas for those delicious chives! The ones i haven’t used yet have been sitting in a glass of water on the table, and as long as I change the water, they’ll stay happy. See? The buds are starting to blossom right in the glass!
As much as I enjoy the beauty of these herbs, the taste is even better! Here’s one way to enjoy your chives.
I picked up some Jonah crab meat from the Jordan Brothers seafood truck at the farm stand. It is quality stuff.
Next, I mixed together some wet ingredients, including an egg, some mayo, and a substitute for Old Bay Seasoning (I make crab cakes so infrequently that I’ve found it’s not worth my having a full container of it around. Not to mention I kind of like the home made version a little better. I gave this a good whisk after snapping the above photo.
Onto the crab I added some panko, chives, and celery leaves (from the chest freezer/Winter CSA). I mixed the wet and dry ingredients together and formed some little cakes to pop in the fridge for a spell (to firm them up).
A hot pan with canola oil and a sizzle on each side for a few minutes is all it takes.
Here’s the final product! I ate two and my hubby devoured two and went back for the last one.
Chivey Crab cakes
- 1 egg
- 1 teaspoon dijon mustard
- 1 heaping tablespoon mayonnaise
- 1 heaping tablespoon finely snipped chive stems (or to taste)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or Jess’ spice mix, see below)
- 1/4 cup panko
- roughly 3 tablespoons of celery with a fine dice (2 parts stalks and 1 tablespoon leaves if using local celery. I advise to skip the leaves if using supermarket celery, 2 tablespoons is fine)
- Canola, coconut or other oil with a high smoke point.
Old Bay Seasoning Substitute (if using- this makes a bit extra for later recipes)
- 2 teaspoons Kosher salt
- 1 teaspoon celery seed
- 1/8 teaspoon cayenne
- 1/8 teaspoon black pepper
- 1/8 teaspoon white pepper
- 1 pinch of ground dry mustard
- 1 pinch of nutmeg
- 1 pinch cinnamon
- 1 pinch allspice
- 1 pinch ground ginger
Whisk the mayo, egg, Worcestershire sauce, dijon mustard and spices together in a bowl.
Fold the crab meat, chives, panko and celery in a larger fixing bowl.
Fold the wet and dry ingredients together before forming patties (I did about the size of the palm of my hand and made 5 small ones, but you can certainly make 2 or 3 larger ones). Place formed patties onto a plate and refrigerate until they are firm, about 30 minutes.
Heat your fry pan over medium heat and add the oil . Once the oil is hot, add your crab cakes and cook to the desired golden brown, about 3-6 minutes per side.
Enjoy with your favorite veggies, or serve with butter lettuce to “wrap” them.