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Beyond the Bay
The blue crabs of Chesapeake Bay molt every month or so, shedding their old exoskeleton, laying low for just a bit, feeling susceptible to predators, and then growing a new shell to match their expanding size.
They can potentially go through this process up to two dozen times over the course of their life. Pamela Barefoot’s specialty food company, Blue Crab Bay Co., now a subsidiary of her larger Bay Beyond Inc., has not hit the two dozen mark, but it has had its moltings, its times of starting over, its times of vulnerability, and its times of expanding its quarters to accommodate new growth.
Blue Crab Bay Co.
Crab Cake Mix can be bought for a cool $2.99 at the Blue Crab Bay Company. Recipe Below
CHESAPEAKE CRAB CAKES
1 packet Blue Crab Bay Co. Crab Cake Mix
1 lb. fresh crabmeat (or two tins crabmeat)
1 Tbsp. water
1 egg
1/4 cup mayonnaise
butter and/or oil
Soak air-dried vegetables in 1 Tbsp. water for a few minutes to rehydrate. In a large bowl, whisk the egg and add crumbs, mayonnaise, and rehydrated vegetables. Mix well. Make sure crabmeat is clean of shell, and add it to the mixture, coating well. Form into 6 evenly sized cakes.
To Sauté: Lightly coat skillet with butter and/or oil and cook over medium heat for a few minutes on each side until golden brown.
To Broil: Place cakes in broiling pan and broil until golden brown, turning once. Serve with tartar sauce and lemon wedges or garnish with a favorite sauce.
Read more
In the Summer issue of La Vie Claire Magazine | 
