Growing up, I spent many summers in Massachusetts, often fishing and swimming on the Cape with my family.  Dinners typically revolved around some type of ocean creature. How could they not? Fish and seafood were a must, as they were both fresh and in abundance on the coast.  Lobster cookouts, clam bakes and one of my greatest delights - crab cakes are typical summer cuisine in New England.  As a child, I found crab cakes to be terribly sophisticated and complicated little rounds, that offered the perfect delicate amount of flavour in every crispy bite. It wasn't until a few years ago, that I dared try recreating the dish for myself and my family, in an attempt to bring  them a taste of my childhood. After some trial and a lot of error, I adapted an easy recipe that has become a hit every time I make it. 

Ingredients

3 cans crabmeat

5 tablespoons mayonnaise

2 eggs

juice from half a lemon (about 6 teaspoons)

1/4 tsp red pepper flakes

1  1/2 teaspoons tarragon

1 bunch green onions

3/4 cup crushed crackers

Cornflake crumbs for coating

Vegetable oil for frying

Chop up the green onions. In a bowl mix the crabmeat, green onions, mayonnaise, eggs, lemon juice, red pepper flakes, tarragon and crackers.  Form into small round patties and coat each side with the cornflake crumbs. Let sit for about 15 minutes.

Heat the oil in a pan and cook until golden brown (about 6 minutes on each side.) Drain on a plate lined with paper towels to absorb any excess oil.

Crab cakes are often associated with the Chesapeake Bay area of Maryland and Virginia.  Also known as "Maryland crab cakes," these crab cakes traditionally use blue crab, which is found in abundance in the local waters of the Chesapeake Bay.  Blue crab is also found in the Atlantic Ocean from Maine to Florida.  "Maine crab cakes" often use rock crab, which is native to the cold Maine waters.  Maine crabs have a sweet, firm and finely textured meat that has a more delicate flavor than blue crab.  Some describe their flavor as somewhere between blue crab and Maine lobster. No matter, which crab you prefer, crab cakes  served up with some tzatziki sauce and a side of coleslaw make a tasty and easy summer meal.