Week 2- Jonah Crab

by Slow Food Cape Cod on May 22, 2017

When I received my fish list this week: Skate, Jonah Crab, Sea Robin, and Bonito, I had assumed that I would be eating Skate for the week. I knew Bonito was out of season and didn’t think I would find Sea Robin in the market. I also had never seen Jonah crab in the market. I know Skate is landed in Chatham so I assumed I would find it.

I visited Chatham Fish and Lobster this week: When I asked about Skate the fishmonger said that this was too early in the season for Skate, as I was about to leave figuring that I wouldn’t find the other fish, another lady in line asked the fishmonger about the 4 different kinds of crab cakes they had on display in the counter. The fishmonger stated that the first crab cake was Jonah Crab landed in Maine, then he went on to describe the other 3, but I stopped listening. After verifying with him that in fact it was Jonah Crab from Maine, I purchased a crab cake to bring home. I’m not normally a crab cake person, so 1 was plenty for me. I was instructed 350 for 10-15 min and that it was just basically crab and breadcrumbs. I figured this would be very easy. After I heated the crab cake up I was pleasantly surprised to enjoy a very meaty delicious crab cake with crispy breadcrumbs. I would defiantly try crab again.

I feel a little bit like I cheated this week as the crab cake was pre-made and I just had to cook it.  But I had a very very busy week this past week and am not sure that I would have had time to cook a meal, so a pre-made crab cake was perfect.


#slowfish #eatlikeafish #eatingwiththeecosystem #slowfood


As two side notes this week:

  1. I watched the Nantucket Sound Weir Fishermen come in last Friday and they had caught a Sea Robin, too small to eat, but they are around.
  2. The Cape Cod Commercial Fishermans Alliance is kicking off their summer Pier to Plate program where they are highlighting “under-loved” species that are being caught locally.  They are focusing on Skate and Dogfish and have 20 fish markets and restaurants on board to highlight these fish this summer. pier to plate


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