It was going to be a hot day, with the high around 97. On days like this we try for quick cool meals with little cooking. This particular evening we would be gone from five till six so we wanted a dinner quick to fix when we returned home.

In the freezer I found a package of crab meat which we had picked and frozen awhile back. As we had fresh greens and arugula and some sugar snap peas from Two Rivers Organic Farm, dinner was planned.

Our non-AC house was still cool at noon so I prepared the crab cakes and placed them in the refrigerator. It would take but a few minutes to cook them when we returned home. Alex cleaned and sorted the greens while I made my Secret Special Crab Cake Sauce. When we returned, dinner would be ready in minutes.

Off to town,  I traipsed through the Leavenworth Thursday evening Farmer’s Market.  I saw some long time friends, sampled some fantastic sheep milk cheese, and visited briefly with the purveyor of lavender who, like me, is another Lavender Lady. Then we went on to Barn Beach and Icicle Arts where a reception and showing of the art of David Barker was being held. I met new people, said hello to friends, admired the art and enjoyed conversation with the young people there. But it was hot, and time for dinner.

Home again. Ninety at home outside, eighty inside. Quickly cooked the crab cakes in a little grapeseed oil while the peas were being blanched. Arranged a bed of fresh greens topped with crab cakes and the Special Sauce. Drizzled a little toasted sesame oil and seeds on the pea pods, placed some small tomato sections on the plate and dinner was ready. Although the wine, a French Picpoul, was icy cold, we ended up putting an ice cube in it as it warmed up too fast. It didn’t hurt it at all.

Where to eat was not a choice at all. Ninety outside or eighty in? Which would you choose? By the time we were ready for a second glass of wine, the cool air from the mountain top behind us was flowing down the hill and we were ready to sit outside and admire the view. The flowers were perky in their pots, the birds were twittering (not on the Internet, silly) and we sat on the deck and emailed one another. It was a lovely end to the evening.

Crab Cakes

8 oz. fresh Dungeness crab meat

One green onion, finely minced

3 tablespoons Panko crumbs

one egg, beaten

dash cayenne

2 tablespoons mayonnaise

zest of one lime

2 tablespoons finely minced fresh parsley

Gently mix all ingredients. Form into four medium or six small crab cakes.  Coat with Panko crumbs mixed with a little Italian seasoning. Place on plate and refrigerate for an hour or more. Saute in 1 tablespoon oil or butter. I prefer a non-stick pan. Serve with Special Sauce.

Sauce: Mix together 3 tablespoons each of mayonnaise, sour cream, plain yogurt. Add juice of one lime, a dash to taste of Vietnamese hot sauce, some minced chives.  Serve on crab cakes and greens.

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