Coffee Grounds A Chefs Moment

“Every flip of the spatula is a prayer. Tired, but the flavor never sleeps.” #artsyfoods #foodst

The kitchen was quiet, save for the rhythm of the flame and the whisper of herbs meeting oil. I wasn’t cooking for a crowd or a camera. Just four souls I love — a family of four, gathered not for spectacle but for nourishment.

Crab cakes were the chosen vessel. Not just food, but memory. A coastal echo. A prayer in panko.

I moved with intention. Each flip of the spatula was a blessing. Each pat of the crab mixture, a small sculpture of care. I wasn’t tired — I was tuned. Tuned to the joy of feeding, the art of seasoning, the sacredness of showing up.

The aroma rose like incense. Lemon zest, Old Bay, and a hint of Dijon. The sizzle was my soundtrack.

And when the plates were set — golden crab cakes, a crisp slaw, a drizzle of remoulade — I saw it: smiles, silence, reverence. The kind of only good food can summon.

This is what I live for. Not just flavor, but feeling. Not just plating, but presence.

Freedom’s Crab Cake Recipe (Serves 4)

Ingredients:

• 1 lb lump crab meat (picked over for shells)

• 1/2 cup panko breadcrumbs

• 1/4 cup mayonnaise

• 1 large egg, lightly beaten

• 1 tbsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 tsp Old Bay seasoning

• Zest of 1 lemon

• 2 tbsp finely chopped parsley

• Salt and pepper to taste

• Olive oil or butter for pan-frying

Instructions:

1. Prepare the mixture: In a large bowl, gently combine crab meat, panko, mayo, egg, mustard, Worcestershire, Old Bay, lemon zest, parsley, salt, and pepper. Mix with care — don’t overwork.

2. Form the cakes: Shape into 4–6 patties, depending on size preference. Chill for 15–30 minutes to help them hold.

3. Cook: Heat oil or butter in a skillet over medium heat. Cook crab cakes 3–4 minutes per side until golden brown and crisp.

4. Serve: Plate with lemon wedges, a simple slaw, or remoulade sauce. Garnish with extra parsley or edible flowers if desired.