Write Notepads still had some of their Summer 2017 Limited Edition “Chesapeake” notebooks in stock, and I couldn’t resist adding some to the shop since the textured blue cover and unique paper made these one of my favorite limited editions. These notebooks feature hybrid dot-ruled /lined paper (Lined on one side, dot grid on the other) so you get the best of both worlds. Note that this paper is not the same as the paper in the Copper Anniversary Editions. It’s very good with most writing instruments, but those of you who like to use fountain pens in your pocket notebooks should stick with finer nibs.

From Write Notepads (and I can vouch for the crab cake recipe):

For centuries, the Chesapeake Bay has been the center of commerce and culture for those in this watershed region. Our favorite part of the Chesapeake is the bounty of beautiful tasty crustaceans known as the blue crab. The cuisine of the Chesapeake is wonderfully unique and heralded by many around the world. Hell, my mouth is watering typing this blurb. In the end, we found it only fitting to incorporate the majestic blue crab on the back of the driftwood-inspired cover. We hope you enjoy not only the notebooks but the ridiculously awesome crab cake recipe below!

INGREDIENTS

• 1/2 cup mayonnaise

• 1 large egg, lightly beaten

• 1 tablespoon Dijon mustard

• (some prefer to halve mustard amount)

• 1 tablespoon Worcestershire sauce

• 1/2 teaspoon hot sauce

• 1 pound fresh lump crabmeat, drained

• 1 cup crushed saltines (about 20 crackers)

PREPARATION

• Stir together first 5 ingredients; fold in crabmeat and saltines. Let stand 3 minutes. Shape mixture into 8 patties. Place on a wax paper-lined baking sheet; cover and chill 1 hour. Sauté crab cakes in 3 tablespoons butter or oil in a large nonstick skillet 3 to 4 minutes on each side or until golden. Or broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly about 4-5 minutes.