Ever since our busy weekend, I’ve been in low-effort meal
mode. Yesterday for dinner we had salmon
burgers, and today for lunch I had a toasty crab melt. Both came together in less than 10 minutes
start to finish.

For the crab melt, I used pasteurized, refrigerated claw
meat. I have about of the can left, so
I predict crab cakes in our near future.
Earlier this year I hosted a seafood workshop that was sponsored in part
by Phillips, and according to their “crabologist” the perfect crab cake is less than 10 easy ingredients away…

1. Start with crushed
crackers.

2. Then mix in mustard, parsley, lemon juice, egg, mayonnaise, Worcestershire
sauce, and seafood seasoning. Remember
them all with the phrase “Most
People Like Every
Meal We Serve.”

3. Add the crab meat
last.

No recipe necessary – play with the proportion of
ingredients until the cakes are how you like them.