I’m turning 35 years old on Sunday and I have very mixed feelings about it. I think it’s a good thing, mostly. I’ve long since moved past the trauma of finding my first grey hairs or noticing a wrinkle here and there. But I really have nothing to complain about. In my wildest dreams I never imagined my 30s could have been so wonderful. I’m married to the most amazing guy and we live in a fantastic neighborhood. I love my job. To say my 30s have been an improvement over my 20s would be the understatement of my life.
However, I’m beginning to feel anxieties about the passage of time and what it means to reach my mid-30s (holy cow it feels weird to write that).
Time is a funny thing. The older you get, the faster it goes. Jeff and I have been together for 6 1/2 years and it feels like both a lifetime and the blink of an eye. We’ll see a news story referenced on TV and I’ll say in shock “That was two years ago? How is that even possible?” It worries me. Four years in high school was an eternity. In the 10th grade I was with my first serious boyfriend for 9 months and that felt like the longest time ever. What does that mean for tomorrow? If two years is a passing moment at age 35, how will it feel in another ten years? My family is growing older; my sweet cat is showing signs of age. 35 is a time of complete joy but there’s also anxiety just under the surface. And every year it continues to grow.
I don’t dwell on any of this for very long. Each day I cherish my good fortunes and take on new challenges with vigor. And I push those anxieties away so they don’t overwhelm my thoughts. But they exist, and I know they’re not going away.
- 16 ounce container fresh jumbo lump crab meat
- 1 large egg
- ½ cup regular mayonnaise
- ½ cup Italian bread crumbs
- 1 teaspoon Old Bay Seasoning
- ⅛ teaspoon fines herbs
- ⅛ teaspoon garlic powder
- ½ teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 1-2 tablespoons unsalted butter
- slider buns
- optional: dijon mustard for serving
- Set the oven to broil and place the oven rack near the top.
- In a medium sized bowl, gently pick through the crab meat to remove any shells. Try not to break up the lumps.
- In a separate bowl, beat the egg and then whisk in the mayonnaise until well combined.
- Add the breadcrumbs, Old Bay, fines herbs, garlic powder, mustard and Worcestershire sauce, stirring until well combined.
- A little bit at a time, gently fold the wet mixture into the crab meat. This part takes some patience because you really want to avoid breaking up the lump meat.
- Using a kitchen scale, weigh out 3 ounce sliders. Depending on the size of the slider buns you might want to slightly increase or decrease the size.
- Lightly grease the bottom of a baking sheet (baking spray works well) and place the crab cake sliders on the sheet.
- Place a small piece of butter on top of each crab cake.
- Broil for 10-15 minutes, keeping a close eye to make sure they don't burn. Don't flip the cakes, just allow them to cook on one side the entire time (the lack of filler makes them very delicate). If the tops seem like they're going to burn, lower the oven rack or switch the broiler to a lower setting. You're not cooking the meat but you want the filling to solidify and the egg to cook through.
- When the tops are golden brown, remove the pan from the oven and allow the crab cakes to cool slightly before serving.