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.
Jumbo Lump Crab Cake Sliders
Ingredients
- 16 ounces fresh jumbo lump crab meat
- 1 large egg
- 1/2 cup regular mayonnaise
- 1/2 cup Italian bread crumbs
- 1 teaspoon Old Bay Seasoning
- 1/8 teaspoon fines herbs
- 1/8 teaspoon garlic powder
- 1/2 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 1-2 tablespoons unsalted butter
- slider buns
- optional: dijon mustard for serving
Instructions
- 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.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
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I love/hate birthdays because of how much I think and reminisce around them. Time really does fly!! Happy early birthday! Those crab cakes look incredible!
Happy birthday. I would choose to have another birthday this year if I could have these crab cakes for my birthday!
Happy birthday, girly! Awesome looking crab cake sliders! Now, about this birthday and looking forward…know that the anxieties tend to diminish greatly (at least this was the case with me). And, I owe it all to a stronger faith life, falling into an even deeper love with hubby (amazing how love grows, it blows my mind how much more we love each other than on our wedding day) and you learn to “roll with it” for the most part. So glad you’re happy in your 30s, Jen. That’s a blessing to be truly grateful for. xo
Scary how fast it goes. Watching the Newsroom the other night and I looked at Stevie with the same shock. WHAT that was in 2011, that just happened. Oh right… it’s 2013! Yikes.
Enjoy your bday my friend. And these crab cakes look amazing!
This looks insanely good! Love all the crab that you used without extra fillers.
Wait until you hit 40…time will really speed by. Paul and I can’t believe that in 5 or so years we’ll have lived more than half of what’s probably left. And while I’m loving my 40’s, I still find that quite depressing. Birthdays, however, are meant to be celebrated! Cheers to you <3
Hope you have a great birthday! And I will tell you that you’ll get used to 35 and beyond. Life will continue. If it’s going by fast, you’re doing something right; slow happens when things aren’t going so well. Just wait until you are past 65 – that’s a bit freaky, too (I was 68 on my birthday this year). Anxieties about growing older are normal, I think. But the best thing we can do is accept that we are getting older, and then enjoy life to the best of our ability. Sounds like you are doing pretty well at that.
OMG! Now I will have crabcake sandwiches on the mind all day!
Happy Birthday!! 35 your young! The mid 30’s are the best years of my life! Enjoy them!! By the way your crab cakes look amazing!
Happy Birthday Jen – I can attest to the fact that life does just keep getting better and more interesting as time marches by. Awesome looking sliders too!
Jen,
I agree with the other “older” comments that life gets better and better. If my 40s have been this fun . . . I can’t wait for my 50s. Luckily they’ll be here in a blink, so I don’t have to wait :)
My favorite way to eat crabs, besides picking steamed crabs in a shady pavilion with a cold beer by my side on a warm day, is to eat a skillet of Crab Lumps, Sauteed at Phillips at the beach. Since that’s pretty far away from me now, your crab cake sliders look like a decent substitute.
Happy Birthday, Jen!
30 is like a new beggining. I am 33 and it get’s better with time, so don’t worry, you have all the experience and your hormons don’t rule your world :)
Happy, happy birthday!! :) I feel you on the passage of time…I turned 30 this year and I’ve known my husband for almost a DECADE. How is that even possible!? Crazy.
My parents have fresh crab all summer and this looks like a perfect way to enjoy it! :)
Crab cakes are one of my absolute favorite things! I general buy crab claws to make mine but the lump crab meat must make them especially delicious :)
Happy Birthday, Jen! Believe me, the time flying thing only gets worse :) Sounds like you have a great attitude about it!
Happy Birthday!! I can completely relate to time passing by way too quickly. But I feel that as you get older, you truly treasure all the moments you’ve had and I think that’s so great in the long run. =)