“There is no love sincerer than the love of food.”
-George Bernard Shaw, Man and Superman
_ _ Fact: Some scientists believe (and I have cause to agree) that in some people there is a GENETIC predisposition to hate cilantro.
_ _ I used to believe that if you didn’t like a certain food, it was because you just hadn’t experienced it– you didn’t have an open mind… until I came across one glorious website. Indulge me as I share several of my favorite haikus with you:
Soak your dirty feet
In lemon water and drink.
Tastes like cilantro.
This is *NOT* Basil!
How dare you lie to my face!
For this, you shall die.
Oh tasty taco
Is there a stinkbug in you?
No, its cilantro.
…FYI if you wish to join the movement, you can find 20 more PAGES of these at ihatecilantro.com. Brilliant.
_ _ Seafood was another of my great dislikes for several years. Although none can compete with the horror that cilantro inflicts upon my tastebuds, fish was regarded with a similar disdain. With great shame I admit that it wasn’t until after my six years spent in New England, that I had my first crab cake… I developed a liking… and then the other night I paid $13 for a single cake. I don’t think so, my friend. Then and there I resolved to make my own, and that I did. Enjoy the fruits of my labor…
Servings: 6 crab cakes
1 lb Crab Meat
*Note: In my grocery store they were selling the good stuff, and “claw meat”… claw meat is half the price and you really cannot taste the difference. Don’t stress about being a tightwad like me.
4 tbsp Bell Pepper, finely diced (various colors: red, green, yellow etc)
10 Townhouse Crackers, crushed into crumbs (or another buttery cracker)
1 1/2 tbsp Greek Yogurt, or Mayo
1 tbsp Mustard
1/8 tsp Cayenne
1/8 tsp Garlic Powder
Salt and Pepper, to taste
1. Mix all the ingredients except the olive oil together in a large bowl.
2. Heat a tablespoon or two in a frying pan over medium-high heat. While the oil heats, form patties from the crab meat. I used a round biscuit-cutter to press the meat into patties that were the same size.
3. When the oil is heated, cook the patties until each side is a nice dark golden brown. If the oil gets absorbed, add more as needed.
*If you manage to make all the patties without destroying the first couple, enjoy a smug moment. Congratulations. If you’re like me and have to make one (tentatively) at a time, you can put the ones you’ve made on a sheet pan in the oven at 200°F to keep them warm until they’re all finished.
Serve with your choice of sauces- I used a creamy “buerre blanc” and hot sauce. Nom.