Clinging to summer

The weather is definitely turning.  I hate letting go to summer from an activity standpoint (tennis, golf and swimming) and also from a food standpoint (fresh vegetables and fruit, crabmeat, light salads, etc.)  We thought we would enjoy one more round of the skillet corn and crab cakes.  Now we’ll have to start thinking about chili, braised chicken, polenta, oysters, etc.  I guess cold weather isn’t that bad!  🙂

Crab cakes

  • 1 lb lump or jumbo lump crabmeat
  • 1 egg
  • 1 TB Dijon mustard
  • 4 TB mayonnaise
  • 1/4 tsp Worcestershire sauce
  • dash paprika
  • 1/3 cup panko or bread crumbs
  • wondra flour
  • 2 tsp butter
  • 2 tsp olive oil
Whisk together egg, mustard, mayo, spices and panko.  Gently fold in crabmeat.  Sprinkle Wondra flour on a plate and form crab cakes with your hands – place on flour.  Sprinkle tops with flour and refrigerate until ready to cook.
Heat a heavy saute pan over medium heat.  Melt butter and olive oil and add crab cakes.  Cook 4 – 5 minutes per side until crisp and golden brown.
Keith likes a sauce with crab cakes and usually likes cocktail sauce.  We were watching a Barefoot Contessa episode that I recorded on DVR the other night and she made a deconstructed lobster salad.  The dressing had mayonnaise, lemon zest, lemon juice, capers and dill.  Keith requested a similar sauce so I put a few tablespoons of mayo, the zest of about 1/3 of a lemon, the juice of 1/2 a lemon, the capers that were left in the fridge (about 1 tsp) and some dill in a bowl and whisked it all together.  This is one of those things where measuring isn’t so important.  He loved it.  I tried a little bit – it is good but unfortunately doesn’t make the dinner lower in calories!
Skillet corn
  • 4 – 6 ears of corn, kernels cut from the cob
  • 1/2 red onion, finely chopped
  • 1 orange bell pepper, finely chopped
  • 2 TB olive oil
  • 2 TB butter
  • minced fresh herbs of your choice (I used basil, parsley and chives from the garden)

Heat olive oil in a skillet over medium heat.  Add onion and saute until soft, about 5 minutes.  Add pepper and cook an additional 2 minutes.  Add butter and corn and cook, stirring occasionally for 8 – 10 minutes.  Add salt, pepper and minced herbs.  Serve hot.

Here they are on the stove:

Clinging to summer!

Clinging to summer!