Indian Summer!

Our fantastic summer of 2013 is not over yet. Any proper Seattleite is relishing in the extra days of summer that is bestowed on us this week. It's downright something you want to celebrate.

Made us want to go out to Ray's Boathouse to enjoy the beautiful new restaurant...enjoy a cocktail, crabcakes and killer view!

Chef Wayne at Ray's was kind enough to share his recipe for simply perfect crab cakes so we can pretend summer is never ending!

Ray's Boathouse Crab Cakes

2 tablespoons butter
2 shallots, very finely minced
2 lemons, zested
2 teaspoons Old Bay Seasoning
1/2 cup dry sherry
2 cups cream
2 lbs Dungeness crab meat
1 tablespoon salt
1/2 cup minced chives
1/2 cup minced chervil or parsley
1 cup panko

Melt the butter and add the shallots and sweat until soft. Add Old Bay and lemon zest and cook for 1 minute. Deglaze with the sherry and reduce until nearly dry. Add the cream and reduce until nape (somewhat thick).  Cool slightly and pour the cream into a mixing bowl along with the remaining ingredients. Gently mix by hand and taste; add extra seasoning as needed.  Shape into small cakes (about 2 inches diameter) and sauté in a small amount of olive oil for 3-4 minutes on each side until golden brown.  Serve hot!