For the past three summers, a few of us at work have awaited with anticipation the every-other-Wednesday appearance of the “Fish Wagon.”
The Fish Wagon sells fresh-from-the-Gulf red snapper, shrimp, and, on the red letter days, fresh lump crabmeat, out of a refrigerated truck parked at a muffler shop on Second Street in Rochester. Another of our colleagues of the more nay saying variety pointed out the potential health risks of buying fish out of a truck in the muffler lot, which we considered for only half a second. Without him along, there would be more crab for us.
Taking care to time our trip accordingly, as not to get there after all the crab had been sold (which is known to happen), my colleagues and I would take turns carpooling to the Fish Wagon while exchanging recipes and plans for the sumptuous dinners we were going to prepare with our purchases.
Though there are far greater tragedies that are a result of the BP oil spill in the Gulf, we have dealt this year with our loss of the Fish Wagon. Our friends from the Gulf haven’t returned to the muffler shop, and we’re unsure as to when they may be able to return.
In the meantime, we’ve made due this summer with other meals, but we have given each other knowing looks and sighs on Wednesdays, because there really isn’t a great substitute for crab cakes. Greg was raised in Maryland, and I don’t quite know how he’s getting through it.
This evening I had an inspiration as I regarded the pretty nice salmon filet I got for $6.99 at Aldi. I made attempts at a substitution with pretty good results. It’s not crab, but it’ll do.
And to our friends in the Gulf, you are gone – but not forgotten.
Salmon Cakes
1 ½ lb. salmon filet, thawed and cut in pieces
1 small onion, chopped fine
About 10 fresh basil leaves, chopped
½ c. panko bread crumbs
2 T light mayonnaise
1 T Dijon mustard
1 egg, beaten
1 ½ tsp. Old Bay seasoning
Salt and pepper, to taste
In a large bowl, combine salmon, onion, basil and breadcrumbs. Whisk together remaining ingredients in a separate bowl. Add to salmon mixture and mix well.
In a large frying pan, heat about 1 T olive oil. Drop salmon mixture in ¼ cup quantities into pan; cook about three minutes each side or until salmon is done.
The Fish Wagon sells fresh-from-the-Gulf red snapper, shrimp, and, on the red letter days, fresh lump crabmeat, out of a refrigerated truck parked at a muffler shop on Second Street in Rochester. Another of our colleagues of the more nay saying variety pointed out the potential health risks of buying fish out of a truck in the muffler lot, which we considered for only half a second. Without him along, there would be more crab for us.
Taking care to time our trip accordingly, as not to get there after all the crab had been sold (which is known to happen), my colleagues and I would take turns carpooling to the Fish Wagon while exchanging recipes and plans for the sumptuous dinners we were going to prepare with our purchases.
Though there are far greater tragedies that are a result of the BP oil spill in the Gulf, we have dealt this year with our loss of the Fish Wagon. Our friends from the Gulf haven’t returned to the muffler shop, and we’re unsure as to when they may be able to return.
In the meantime, we’ve made due this summer with other meals, but we have given each other knowing looks and sighs on Wednesdays, because there really isn’t a great substitute for crab cakes. Greg was raised in Maryland, and I don’t quite know how he’s getting through it.
This evening I had an inspiration as I regarded the pretty nice salmon filet I got for $6.99 at Aldi. I made attempts at a substitution with pretty good results. It’s not crab, but it’ll do.
And to our friends in the Gulf, you are gone – but not forgotten.
Salmon Cakes
1 ½ lb. salmon filet, thawed and cut in pieces
1 small onion, chopped fine
About 10 fresh basil leaves, chopped
½ c. panko bread crumbs
2 T light mayonnaise
1 T Dijon mustard
1 egg, beaten
1 ½ tsp. Old Bay seasoning
Salt and pepper, to taste
In a large bowl, combine salmon, onion, basil and breadcrumbs. Whisk together remaining ingredients in a separate bowl. Add to salmon mixture and mix well.
In a large frying pan, heat about 1 T olive oil. Drop salmon mixture in ¼ cup quantities into pan; cook about three minutes each side or until salmon is done.
Talk about good timing KT, I have a piece of our own fresh caught Alaskan salmon ready for something - and Salmon Cakes it will be!
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