I woke up at 6 am Friday to a beautiful, sunny, still morning, so pushed Russ out of bed and after a quick breakfast we got out on the Inlet to do a bit of fishing and crabbing. It was like a mill pond and just the right temperature to be out there.
It was great to catch 4 good sized flathead, 2 herring, a tarwhine and a salmon. We caught 5 big crabs but as 3 were females with eggs, we returned those. We stayed out until lunch time but caught most of our fish and crabs before 10 am, so maybe we need to get out of bed earlier more often.
Back home, Russ smoked the herring and salmon while I cooked and picked the two crabs. Most of the flathead was vacuum sealed and frozen but we had a little of it and the tarwhine crumbed for dinner along with some magnificent Thai crab cakes Russ made us.
Thursday was sunny but windy so we went for a bit of a walk to look at wild flowers around the caravan park and along the beach. I’ll include a few photos in the slide show below.
Thai Style Crab Cakes
- Meat of two large, cooked, blue swimmer crabs (about 1 1/2 cups)
- 2 spring onions, sliced finely
- 3 tablespoons fresh chopped coriander
- 2 teaspoons red Thai curry paste
- 2 teaspoons fish sauce
- 1 tablespoon lime juice
- grated zest of 1/2 a lime
- 2 eggs
- 1/2 cup panko crumbs (enough so the mix holds together as cakes)
- Black pepper to taste
- Mix all the ingredients together well, then pop in the fridge for about an hour to firm it up.
- Form into cakes. Russ made 6 large ones but you could make 8 (or even 12) smaller ones.
- Heat enough veg oil to over the bottom of your frying pan, then cook the crab cakes for about 3 or 4 minutes each side or until cooked through.