Crab Cakes

ingredients

1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (Ritz recommended but saltines will work)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1/2 lemon, juiced
1/4 tsp. garlic powder
1 tsp. salt
Dash cayenne pepper

Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving

method

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.

Serve warm with your favourite crab cake dipping sauce. If you don't have one, try one of these:

For all sauces, simply combine the ingredients in a blender or food processor and use immediately or refrigerate for later use.

Roasted Red Pepper Sauce:
4 roasted red bell peppers, chopped
1 cup of mayonnaise
2 tbsp of fresh tarragon, chopped
2 large cloves of chopped garlic
1 tsp of Dijon mustard
1/2 tsp of fresh lemon juice
1/2 tsp of tobasco sauce

Creamy Lemon-Dill Sauce:
1/2 cup light sour cream (3% or 5%)
1 tbsp grainy Dijon mustard
1 tbsp freshly squeezed lemon juice
1 tbsp minced fresh dill
1 tsp grated lemon zest
1/2 tsp each Old Bay Seasoning and hot horseradish
Pinch freshly ground black pepper

Cilantro Lime Sauce:
1 cup mayo
1/4 cup buttermilk
3 tablespoons cilantro
1 tablespoon grated lime zest
2 tablespoons fresh lime juice
1 clove garlic, minced

Remoulade Sauce:
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Adapted from a Paula Deen recipe

Summer Corn Salad

ingredients

6 ears fresh corn, husked and cleaned (or about 3 cups frozen or canned)
3 large tomatoes, diced (or grape or cherry tomatoes, cut in half)
1 cup vidalia onion, diced (or yellow or red onion, adjust amount to taste)
(optional: add a bit of finely diced red or orange pepper or cucumber, if you like)
1/4 cup chopped fresh basil
1/4 cup olive oil
2 Tbsp. white vinegar
Salt and pepper to taste

method

Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.

In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Adapted from an All Recipes recipe