Vancouver is one of the prettiest cities in the world with a ton of great stuff to offer and now they have one more: Food Trucks!! Vancouver has joined the elite foodie cities in the world with great, gourmet food available at reasonable prices on the street. (I love street food and make it a regular practice in my travels to try street food wherever I go) Normally my cooking blog is reserved for my own kitchen experimentation but I just couldn't let the opportunity pass to plug what I think is the greatest food truck in the city (perhaps I am biased because they originated on the Sunshine Coast where I am from... I ate there, in Davis Bay, last summer and remember telling them to get on one of those foodie shows... and they did!!! Eat Street from Food Network was there after I left!!). Anyway, it's a great big purple truck called Feastro and they do prepare a feast for every palate. They have fresh locally caught seafood, locally grown greens (coming from Henry Rd. Farm in Gibsons), delicious daily specials, incredible flavours and it doesn't hurt that the dude taking orders is adorable and good with the customers.
Anyway, if you ever find yourself in Vancouver with a hungry belly... head down to West Cordova and Thurlow (right across from the Olympic torch and the convention centre) and give Feastro a try... you won't be sorry!!!
So the image is not mine (I'd forgotten to charge my camera battery) but it's basically what they looked like once I finished. I took a very basic recipe that actually called for fake crab and spiced it up the way that I do and came out with a DELICIOUS way to use up the oodles of leftover crab we had from our family reunion.
Here is how it went:
You will need:
3/4 cup flaked crab (I used locally caught fresh stuff but use what you can get)
2/3 cup fine bread crumbs ( you may need more and you WILL need some additional ones to coat the crab cakes)
1/2 cup lemon juice (fresh or bottled)
3 eggs, beaten (not that advocate the beating of any of your food... hehehe)
1 tbsp parsley (freshly chopped or dry flakes)
1 tsp granulated garlic
1 tbsp dill
1 tsp dry mustard powder
Mix the wet ingredients with the bread crumbs and spices and then fold in your crab. You may or may not need more bread crumbs depending on how wet your mixture is and how easy it is to make into little patties. You can also add extra lemon juice if it's too dry with what you have in it already. Once you make the patties, coat them in some extra bread crumbs.
Then heat some oil in a frying pan on the stove. I used leftover bacon grease (I know, I know... not very health conscious but it was TASTY!). Fry the crab cakes until they are golden brown on both sides (it's about 4 minutes per side).