Cheticamp Crab Cakes

I have been waiting an entire year to write this particular blog post. Why have I waited an entire year? Not really sure. Maybe because it's been a busy year, maybe because it entails both good memories and bad, or maybe I just needed to savour it and think about what I needed to get out of it. Or maybe I was just procrastinating....which I am very good at by the way. Maybe it's all of the above.

My sister Karen and her husband Dave have a beautiful home in Cheticamp, Cape Breton, with a stellar view right along the ocean.  A perfect getaway spot if you need some isolation and a place to contemplate while staring at the waves, the bald eagles flying by, and the occasional deer that jumps into the ocean  and swims away (I kid you not, a deer did this while I was looking out onto the ocean. Not sure if he or she had a death wish or was feeling particularly energetic that day...it's a very long swim to land!)




The previous year was one full of many changes on a personal level with a lot of new scary decisions to make, a revamping of my outlook on life and of what kind of a person I wanted to be. I happen to have an amazing sister and brother-in-law (whole family actually) who have always been there when I needed them the most. They have been my rescuers when life was at its lowest.

The daily mojito served on the rocks by manservant Mark.

For a week in July last year, their place in Cheticamp was my brief retreat from life- just what I needed so that I could regroup, refocus, and get on with my new adventure. Sharing in the experience was a group of friends, some going through some similar circumstances, others just needing a respite from the day-to-day grind of daily life. Of course there was a wee bit of alcohol involved (it helps with the "visions" needed for a spiritual quest.... my story and I'm sticking to it), a few things other than wood may have been burned in the fire pit ( FYI: stereo speakers do not burn nicely and can take years to break down), and sleep was merely a suggestion and not really something the body required. Aside from the obvious fun, it was also a place where you could get away from everything and everyone and enjoy the sites and sounds of nature. I grew up with a view of the St. Lawrence river and currently live in a land-locked city. You have no idea how much I miss water! It's calming and peaceful. Who needs television when you've got the waves, the birds, and the boats to watch.

And yes, there was also lots of food, far too much food, ridiculous amounts of food.  You can't visit the east coast without eating your fair share of fish, lobster and crab. Sweet baby jesus. It was delicious.  And what do you do when life throws you too much crab meat? You make crab cakes. I confess that I had absolutely no part in making the crab cakes other than eating a whole bunch of them (Chef Jeannie deserves all the credit). I can tell you that they are as delicious cold as they are warm. And they are good for breakfast, lunch, as snacks and for dinner. Very versatile. Good for hangovers and whatever else ails you.

Suffice to say, I returned home feeling much more relaxed, more centred, with lungs full of fresh sea air, and a belly full of food...and a liver in much need of detoxing. Hopefully soon, I will be able to visit again. We all deserve a little retreat from life every once in awhile. And Cheticamp is the perfect spot for it. Full of friends and family. And I really hope that deer safely got to wherever he or she needed to go. Sometimes you just need to take the leap regardless of how big and scary and endless it seems out there. Cheers!

Cheticamp Crab Cakes with Lemon Aioli 

Makes 4 servings

Ingredients

1 egg

3 tbsps mayo

4 tsps lemon juice

1/8 tsp red pepper flakes (Jeannie added extra)

Chili pepper for dusting

1 tbsp minced green onion

8 ounces crab meat

1/2 cup crushed butter round crackers

In a medium bowl, whisk together the egg, mayo, lemon juice, pepper flakes and green onion. Stir in crabmeat gently so as to not break up the meat. Mix in the cracker crumbs until desired consistency is reached. Form into patties. Dust with Chili pepper. Bake on a parchment paper lined sheet on BBQ for 30 minutes, until egg has set.

Lemon Aioli

1/2 cup mayo

1 clove garlic, minced

3 tbsps lemon juice

1/2 tsp lemon zest

salt and pepper to taste

Whisk ingredients together and garnish finished crab cakes- delicious!

Our view every single night. Life is good.