A few weeks ago my husband and I went away for the weekend to the Salish Lodge at Snoqualmie Falls in Washington and took an awesome French cooking class together.
{This is the Salish Lodge: I edited this pic from online, because my angle didn’t do it as much justice} This is us, chopping away! {We learned some good skills!} 

I thought the course would last a couple of hours, and end around dinner– but it started at 3pm and didn’t end until MIDNIGHT! During that time we cooked and ate duck pate, shrimp cakes with hoisin sauce, duck confit, Steak au Poivre, salad Provençal, shrimp and scallops with flambeed Pernod, Coquilles st Jaques au Basilic, and were supposed to end the night with the millefeuilles aux framboises for dessert– but we ran out of time, and room!
Of all the incredible things we cooked and ate there, these shrimp cakes were the star, and everyone’s favorite. Light and healthy, full of flavor and texture and just enough ginger to come through to make them taste so fresh and well balanced.

The following Sunday we made them together. It was fun being in the kitchen together– listening to music, chopping and mixing away, until we realized it was daylight savings and we had 10 mins to get to church!

Luckily these crab cakes are best chilled for a couple of hours before cooking. We doubled the recipe and made a big batch for our family to eat for a couple of days, and our kids loved them! Next time, we’ll freeze some and pull them out for a special occasion.