Anchors Aweigh

Sorry I've been away for so long, I've been locked in this "secret summer" here in San Francisco enjoying the weather. I can't speak for Dave, your guess is as good as mine where in blue blazes he is, and he owes us a whole write up on Napa and Sonoma! If anyone in Providence sees him please grab him by the shirt collar out of whatever bar you're likely to find him in and drag him back to his laptop.

I'm not a huge beer drinker for various reasons, the biggest that I tend to get too full from having one or two and can't properly enjoy my food or more drinks (always the goal). I have, however, enjoyed on more than one occasion the locally brewed and bottled Anchor Steam beer that is widely served in this city.

My brother was in town over the weekend and I whipped up some great baked pasta for us for dinner one night. That has nothing to do with this post, I have no idea why I mentioned it...but we did head for lunch down at Fisherman's Wharf and I had a delicious crab sandwich that I washed down with a couple of Anchor Steams while I gazed out the window at the Pacific Ocean and the line of fishing boats docked along the side. Looking at the boats docked and the ocean always reminds me of home. New Englanders are known for their lobster and clam bakes and boils, and this beer would go perfect with that. It would also go mighty fine with my crab cake recipe below. I know the secret summer in New England is nonexistent and you're all into that gorgeous fall weather by now. I recommend throwing on a big fall sweater and savoring some seafood and beer:

1-2 lbs lump crab meat (no imitation stuff here, it's gotta be the good stuff)
1 red bell pepper
1 yellow bell pepper
1 medium purple onion
1/2 cup breadcrumbs
1 egg to bind
1 dash Worcestershire sauce
1 tsp Old Bay Seasoning
1/4 cup mayonnaise
juice of 1 lemon
salt and pepper to taste

Combine all of the wet ingredients, then add the dry ingredients and mix (use your hands here). You should be able to form small cakes in your hands and then fry them up in some olive oil in a saute pan until golden on each side, about 4-5 minutes on medium to high heat.

Cheers,
Tricia (Dave is MIA)