CRABS of the world: unite!

Okay, we all have our crabby moments... if only they all involved the real critters and edible delights.

I tell my sons that crabbiness is something everyone has, whether all the time or just once in awhile (constant CRABS you might want to avoid!). Everyone has their crabby days, and it is best to know that it has nothing to do with them, except that they are in vicinity of the CRAB (which means they may experience the occasional pinch). The jury is out whether that explanation qualifies under the Good Parenting Act (is there such a thing?), but I figure it is good for them to know that adults and kids alike will be in bad moods, and more often than not, it has nothing to do with them.

It is the CRAB's issue. It is the CRAB who has a pile of unforeseen stress and circumstance, health concerns, financial pressures or lack-of-sleep, job insecurity, or feeling trapped (those darn CRAB pots!) to name a few. It could be any number of reasons colliding all at once; and can lead to CRABS pulling out their pinchers. Just... get out of the way. And hope that the CRABS find a nice rock to rest under---a respite from life's crashing waves---until their crabbiness subsides.

Parenting is funny, that way. When a lowly crab becomes an anecdote or my boys' favorite: cause for a mini-lesson.

Fortunately, I have no reason to be crabby right now. We are all healthy, the sun is shining, and we recently returned from a really neat family vacation. A quick visit to the Oregon coast, with waves crashing and sand curling under our toes, we are happy as... CLAMS.

We were able to buy fresh crabs on our trip; we plucked out the fresh meat and ate it with melted butter. But if you come across some fresh crab and want it to 'stick together' (with say, bread crumbs, egg and fresh herbs), I have made---and recommend---you try these crab cakes:

Crab Cakes (6 cakes, 3 oz each) 1 LB lump crab meat 3/4 tsp Dijon mustard 1 tsp Old Bay Seasoning pinch red pepper 1 tsp Worcestershire 2 tsp chopped fresh parsley 1 egg white, beaten 1/2 cup mayo 2 cups fresh breadcrumbs 1/2 tsp baking powder butter (to sauté)

Combine mustard, seasonings, egg and mayo. Fold in crab. Fold in bread crumbs and baking powder. Form into 3 ounce patties; sauté [using butter] over medium heat until golden brown on both sides.