The Tandem Tasters were not working and went to visit our Webmaster and friends, Timothy and Karen of Lack-Ramson & Associates for a relaxing and delightful afternoon.


Brenda said it well when she said, I love your place, the delightful pool area over the canal, the fish, birds and your charming decor. I truly loved the crab cakes, the unusual salad and the REAL key lime pie – and the perfect wine/and beer(I rarely even eat lunch)! What a treat for two food writers. We DO get tired of restaurants and our own cooking. You are a terrific hostess and cook, Karen with Tim as sous chef.

Tim caught the crab off his dock and Karen fixed the crab cakes. She used her friend and neighbor, Bimini’s, recipe for the crab cakes and the Remoulade Sauce was her own creation. The salad was fantastic.

This isn’t the best photo of Brenda or me, but Tim looks like Tim. So, here goes the sharing of two great recipes.


Bimini’s Crab Cakes
1-1/2 lb cooked, shelled crab
1/2 sleeve each Saltines & Ritz Crackers
1 onion, diced
1 red pepper, diced
1 teas Old Bay Crab Boil Spice
2 tbls olive oil
2 eggs, beaten
Directions:
  1. Sautee the vegetables and Old Bay spice in olive oil until tender and translucent. After they cool flake in the crab and 2 beaten eggs and enough olive oil to make a moist sticky mixture. 
  2. Mix gently and as little as possible to mix thoroughly. 
  3. Form crab cakes, adding another egg if needed to keep cake form, and place them on wax paper on a cookie sheet. 
  4. Cover with wax paper and put them in the freezer until they are solid. 
  5. You may then layer them with wax paper in a freezer bag for storage in the freezer.
Ready to Cook:
  1. When ready to serve, put enough butter and olive oil (about 50/50 mix) to cover your frying pan over medium heat and fry the crab cakes frozen from the freezer. 
  2. They should only be turned once after the bottom is a nice deep golden brown. 
  3. They are difficult to turn without breaking, that is why we cook them frozen and only turn once.
In order for Karen to write down the sauce, Tim had to catch more crabs and clean them so Karen had a reason to make the sauce again for more crab cakes. Tough life.

Remoulade Sauce
1 cup of mayonnaise
1/4 cup sour cream
2 cloves roasted garlic
2 teas. calamondin marmalade (substitute orange)
1-1/2 tbls. minced red pepper
2 green onions minced
juice of 1/2 lemon
1/2 teas. thyme
red pepper flakes to taste
Mix all and thin, if necessary, with white vinegar to a creamy texture.
Tim and Karen are close to the same age as my children. I started working with them in the early 80’s. I feel like a proud parent when I see what a beautiful job they’ve done with their home and the life they’ve built and shared together. Tim has a blog where he writes about the fishing in the Port Charlotte area. It’s quite interesting and popular.
Brenda and I, as well as Tim and Karen hope you enjoy the above recipes.
Culinarily yours,