So Saturday night, we made crab cakes for the dinner a la Short at B&K’s. I used a pound of crab claw meat, head of a clove, 4-5 allspice berries, some black pepper, thyme, Italian flat parsley, and cilantro, mustard powder, Worcestershire sauce, red peppers from the garden, shallots, garlic, two eggs, and ground Ritz crackers in ’em and on ’em. We didn’t form them up ahead of time, so that was a PIA. Thong did most of the breading and I did the flipping. We also made a fried corn salsa for them with grilled corn (3 cobs), parsley, cilantro, several hottish peppers, garlic, garlic chives, salt, and lime juice. We added one green hot pepper at the end that had a real kick to it. I also mixed some siracha sauce into a store-bought olive oil mayonnaise. We lined the plates with red lettuce leaves from the farmers market, an X of garlic chives, and a sprig o’ parsley or cilantro. I stuck the cake on top of the garlic chives, which was stupid of me. We started making small crab cakes, but they rapidly got bigger. B said, as we started, “Remember, there’s seven more courses.” He also ate one of the extra crab cakes, despite my reminding him of the courses to come.