The Catch

Crushed pretzels add crunchy texture and toasty flavor to these simple and delightful crab cakes. In keeping with the pretzel theme, they’re served with a creamy mustard dipping sauce. To reduce the sodium, rub some of the salt from the pretzels or use unsalted pretzels. Grind them in a blender or food processor for better consistency.

Just a few specialty ingredients, widely available at most grocery stores or Asian markets, come together to create something so much greater than the sum of its few parts. Mirin, miso, soy, and rice vinegar are combined to make a sweet and salty glaze that’s amazing over salmon — or any fish for that matter! Serve with rice, sautéed spinach, and some Sriracha mayo, and dinner is served.

This eponymous recipe, named after Caddy (Clara Belle) Ganty, used mayonnaise as a way to keep halibut moist and became a standard preparation for white fish all over Alaska and beyond. Different combinations of sour cream, mayonnaise, grated onion, and breadcrumbs were used, but all included a soak in dry white wine. We’ve taken a few liberties with this version, but we’re certain Clara Belle would approve.