SUMMER SUNDAY CRAB CAKES
INGREDIENTS
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Ingredients for Crab Cakes
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1 pound lump crabmeat, picked over for shells
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3⁄4 cup unseasoned dry breadcrumbs, plus about 1 cup for dredging the crab cakes
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1⁄2 cup mayonnaise
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1⁄2 cup finely chopped red or yellow bell pepper
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1⁄2 cup finely chopped celery (The inside leaves are nice in this, too)
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1⁄2 cup finely chopped red onion
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1 large egg
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Juice of 1⁄2 lemon
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1 tablespoon Dijon mustard
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1 teaspoon Worcestershire sauce
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Kosher salt
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Freshly ground black pepper
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Vegetable oil, for sauteing
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Tartar Sauce
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3⁄4 cup mayonnaise
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2 tablespoons chopped fresh parsley or chives
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2 tablespoons pickle relish
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1 tablespoon Dijon mustard
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Juice of 1⁄2 lemon
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Dash of hot sauce
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Ingredients for Corn Relish and Red Pepper Salad (serves 6)
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4 tablespoons extra-virgin olive oil
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2 cups corn cut from the cob (about 2 ears)
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1 small red bell pepper, chopped
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1 small zucchini, chopped
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1 teaspoon ground cumin
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Kosher salt
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1 (15-ounce) can black beans, rinsed and drained
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Juice of 2 limes
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1⁄2 cup corn relish or corn salsa
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1 avocado, halved, seeded, and diced
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1⁄4 cup chopped fresh cilantro
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Hot sauce
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If you have bacon left over from breakfast, you could take two crisp strips and crumble them over the salad just before you serve it.
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