For dinner last night we ate and "celebrated" some of the last of summer's harvest ... Old Bay Crab Cakes, sliced tomatoes and corn on the cob. It's one of our favorite summer meals and we relished every bite, knowing we won't be eating much more of summer's just-picked-from-the farm goodness until next year. You know how wedded I am to eating foods in their growing season!
It seemed fitting to "celebrate" the summer season, after all it's officially fall. So stay tuned as I segue into the bounty autumn delivers and join me in celebrating this exciting food season. I'll be featuring all sorts of appetizers, entrees (reinventing and re-popularizing some past time favorites) and some interesting, wholesome, simple soups and stews that represent the season. I'll be showcasing lots of fun and easy bread recipes as well.
In the meantime, enjoy my recipe for crab cakes (while it's local and abundant) and if corn and tomatoes are available, serve them with the crab cakes, you won't be disappointed in this complementing combination.
Old Bay Crab Cakes
2 slices bread, crusts removed, torn into small pieces
2 tablespoons mayonnaise
2 teaspoons Old Bay Seasoning
1 teaspoon Dijon mustard
1 pound backfin crabmeat, picked of any shell
2 tablespoons butter
In a medium bowl, combine egg and bread, whisk until combined. Add mayonnaise, Old Bay seasoning and Dijon mustard, whisk until well blended. Gently fold in crabmeat. Divide mixture into 4 cakes; or if making crab balls, about 36 one-inch balls.
In a large skillet over medium heat, melt butter, turn heat to medium high, add crab cakes and cook until lightly brown on each side. Yield: 4 crab cakes.