24 years after the Story children receive a letter from their mother disinheriting them with the only explanation “You know what you did”, their teenage children receive an equally cryptic letter inviting them to spend the summer working at the resort owned by the grandmother they have never met.
Set on an exclusive island off the coast of Massachusetts, this novel is full of twists and turns. Some were expected but others caught me off guard. In honor of the New England island setting, I made one of my favorite brunch dishes, crab cakes benedict.
- 2 tbsp mayonnaise
- 1 large egg yolk
- 1/2 tbsp chopped parsley
- 1/2 tbsp dijon mustard
- 1/2 tsp fresh lemon juice
- 1/2 tsp Old Bay seasoning
- 1/8 tsp cayenne pepper
- 1 lb fresh crabmeat drained, flaked and all cartilage removed
- 6 tbsp plain panko breadcrumbs
- 1/2 tbsp oil canola, vegetable or olive oil is best
- 1/2 tbsp butter
In a large bowl, whisk together mayonnaise, egg yolks, parsley, mustard, lemon juice, old bay and cayenne until combined.
Next fold in crabmeat and breadcrumbs and shape into 3-4 crabcakes. Place in the refrigerator for about 30 minutes.
Add butter and olive oil to the skillet over medium heat.
Cook crab cakes for 4-5 minutes on each side until golden brown.
Drain on paper towels.
For the full benedict experience, serve topped with a poached egg and hollandaise sauce.