Connie Blumenthal

The Most Seasoned Real Estate Connoisseur in Greater Seattle and Mercer Island Luxury Real Estate Markets

The Start Of Another Alaskan Adventure, In Food.

Each year as summer approaches, my heart begins to sing a bit louder - not for longer days, or warmer winds (which are of course, a joy), but for my yearly pilgrimage North to our nations last frontier, Alaska. My destination, accessible only by boat or sea plane, tucked inside a small Southeast Alaskan cove, is where I come to reconnect, regroup, and happily consume fantastic food.

This year, I look forward to sharing more of my Alaskan experience here on SPOTLIGHTseattle.

Intended as a chronicle of my wilderness life in food - I take as much joy creating these meals as I do consuming them.


Zucchini and Dungeness Crab Fritters (adapted from a Food & Wine recipe. August 2011 edition, page 23):

2 medium zucchini, coarsely shredded

4 garlic cloves, very thinly sliced

4 large scallions (fresh from our Alaskan garden, no less!), very thinly sliced

1/2 cup fresh sheep-milk ricotta cheese

2 large eggs (farm fresh, preferred)

2-3 teaspoons finely grated lemon zest

Kosher salt, and freshly ground pepper

3/4 cup all-purpose flour

1/4 cup freshly ground bread crumbs ( I used a brioche roll which I baked earlier in the day, fancy - huh?)

As much crab as you can possibly stand! I used roughly 1 1/2 cup lump dungeness crab meat.

Olive oil, for frying

Lemon wedges, for serving


1. In large bowl, combine first six ingredients, mix well. Season mixture with salt and pepper.

2. Stir in flour until just incorporated, next stir in bread crumbs until just incorporated.  Lastly, fold in lump crab guessed it, just incorporated.

3. Prepare a baking sheet with paper towel.  In large skillet, heat 1/4 - 1/2 inch olive oil until simmering.  Working in batches, add 2 tablespoon mounds (I used a scoop from a medium sized serving spoon) of zucchini and crab batter to hot oil, spreading to form roughly 3-inch fritters.  Fry over moderately high heat, turning once, until brown and crisp (3 minutes, or so).  Drain fritters on paper towels, and serve with lemon wedges.  Re-crisp in 325° oven.


Sadly, I was unable to shoot any of our dinner as my hands were occupied cracking fresh crab. Sigh.





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