Apres tennis dinner

My husband and I usually play tennis on Wednesday nights.  That means we’re both getting home around 8, we’re both starving and I want something that I can pull together quickly.  Crab cakes are always a hit because I can form them ahead and then just have to cook them when we get home.  The last of the leftover corn makes a great side and I had some gazpacho in the fridge – one of my favorite summer recipes.

Maryland Crabcakes

  • 1 lb crabmeat, lump or jumbo lump
  • 1 egg
  • 1/4 tsp Worcestershire sauce
  • 1/8 tsp Paprika
  • 1 TB Dijon mustard
  • 4 TB Mayonnaise
  • 1/3 cup Panko (or breadcrumbs)
  • Wondra Flour
  • Olive oil
  • Butter

In a bowl whisk together egg, Worcestershire, spices, mustard and mayo.  Stir in Panko (my 4 year old daughter likes to eat panko out of a bowl).  Gently fold in crabmeat, being careful not to break up the lumps of crabmeat.  Sprinkle flour on a plate.  Form crab mixture into cakes and put on top of flour.  Sprinkle with more flour and refrigerate until ready to cook.

Heat a saute pan over medium heat.  Combine 1 TB Olive oil and 1 tsp butter.  Cook crabcakes 4 – 5 minutes per side until browned.  Serve.  (A leftover crabcake makes an awesome sandwich on toast the next day.)


  • 4 cups tomato juice
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 red pepper, chopped
  • 2 cucumbers, peeled, seeded and chopped
  • 2 scallions, chopped
  • juice of 1 lime
  • juice of 1/2 lemon
  • 2 TB white wine vinegar
  • 1 tsp tarragon
  • 1 tsp basil
  • 1 tsp cumin
  • 1/4 parsley, chopped
  • 3 TB olive oil
  • 2 large tomatoes, cored and chopped
  • salt and pepper to taste
Combine ingredients in a blender and process to your liking.  Refrigerate.  Serve.

About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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