For dinner, my dad made a simple meal of crab cakes, red russet potatoes, and mixed greens.
My dad grew up not far from the Chesapeake Bay and makes the best Bay style crab cakes (something I was not able to replicate very well when I cooked some for my friend at Christmas, haha), so I was surprised to find these ones dotted with bell peppers.
He told us that he followed a recipe from the Fog City Diner Cookbook, made by Cindy Pawlcyn, the co-owner of the Fog City Diner in San Francisco. If you google “crab cakes with sherry cayenne mayonnaise,” you can find the same recipe.
In addition to bell pepper, the recipe also calls for celery, red onion, jalapenos, Tabasco, and Worcestershire sauce. Woo, what a crab cake! No one flavor was notable, rather the cakes came out with a delicate hint of flavor. So good.
I’m off for leftovers…