Crab Cakes and Marinated Summer Squash

Two days ago I had my teeth cleaned by my awesome hygienist and we were talking about gardening and being a modern homesteader. I brought up that I had been making sodas lately. She asked me what flavors I create and I replied with my favorite, the Black Peppercorn Ginger soda, because I love Whiskey Gingers. Well, just so it happens she loves Whiskey Gingers too!! I told her I would drop some sodas by her house because she only lives a few blocks away so she can try out some non-store bought organic homemade soda, and in my opinion, the best soda!

I brought her some sodas later that day and we ended up hanging out for a little bit. I met her awesome husband and was invited into their nice home. Our dogs sort of got along, but you know how that goes if you have a little monster of your own. As I was leaving, her husband, who is a commercial crab fishermen, offered me some crab to take with me. Oh, my, god, I LOVE CRAB. I was so happy, but I kept my cool (I think?) and I was on my way with some amazingly fresh crab. What a great trade!

So here is what happened with the crab and summer squash I had just harvested:

Diana made the crab cakes so I don’t take credit for those, I just helped get all the meat out and made the squash.

Crab Cake ingredients:
Crab, Organic Bread Crumbs, Organic Canola Mayo, Green Onion from the Garden, Parsley from the Garden, Cayenne Pepper, Salt, Black Pepper

Crab cakes in the skillet
The cakes are nearly finished… mmm

Marinated Summer Squash:
1 tbs White Wine Vinegar, 2 tbs Lemon juice, 1 – 2 tbs Thyme, pinch of fresh ground Black Pepper and Salt