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.)

Gazpacho

  • 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.

Taste of summer

After a fun afternoon of golf we wanted a simple dinner and summer is the time to enjoy easy and delicious meals.  Grilled lamb chops (marinated in Worcestershire sauce) and corn on the cob were the menu alongside grilled pesto tomatoes.  The corn we have been getting this summer has been out of this world and the yellow tomatoes are from our container garden.

Grilled Pesto Tomatoes

  • 1 or 2 tomatoes per person, sliced into thick slices
  • 1 tsp pesto per tomato

Top tomato slices with pesto and grill 3 – 4 minutes (non-pesto side down).

Look how pretty dinner looked.

Perfect summer dinner!

Perfect summer dinner!