Summer dinner

Today I had the leftover grilled vegetable salad for lunch.  It is one of my favorite summertime dishes – here is a picture of what it looked like last night:

The leftovers aren’t as beautiful to look at but to me it makes a great lunch.  While I was eating it, I was thinking about foods I really like in summer and I remembered the zucchini fritters that I made last year.  I decided to have them with our “crab rolls” instead of sliced tomato.  The crab rolls were really good and I’m thinking they might make a good easy dinner for the group at the beach.  Anybody who doesn’t like them can have a hot dog on their roll – that is what Samantha went with.

Here are the recipes for the crab rolls and zucchini fritters.

Crab Rolls

This is my Maryland version of the classic Maine lobster roll

  • 1/2 pound of crabmeat
  • 2 TB mayonnaise
  • 1 TB lemon juice
  • 1 stalk celery, minced
  • 1/2 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 2 hot dog rolls
  • 1/2 tsp butter

Butter hot dog rolls and toast lightly in a toaster oven.  Combine all other ingredients gently and mound crab salad in hot dog rolls.  Serve with sliced tomatoes or:

Zucchini fritters
  • 2 zucchini grated with a coarse grater
  • zest from 1 lemon
  • 1 garlic clove, thinly sliced
  • 2 scallions thinly sliced
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 3/4 cup flour
  • olive oil
Combine zucchini with garlic, scallions, Parmesan, eggs, lemon zest and flour.  Heat a heavy saute pan over medium heat and add olive oil.  Plop zucchini mixture into hot oil by tablespoons and cook 2 -3 minutes per side until crisp.  Remove to a plate covered in paper towels and serve hot.  (NOTE: Leftovers keep well refrigerated and reheated in a hot oven.)
And here is the picture: