Crab Cakes
Ingredients
1 lb. jumbo lump crab meat
24 Ritz crackers or any buttery cracker on hand
½ cup mayonnaise
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
5 dashes hot sauce
2 eggs
Directions
Pick over crabmeat in medium-sized bowl.
Using a mallet, pound crackers into crumbs in a plastic bag. Gently incorporate into the bowl with the crabmeat.
In a small bowl, crack the eggs and whisk. Mix mayo, mustard, Worcestershire sauce and hot sauce in with eggs.
Once thoroughly combined, gently fold the mixture in with crab.
Place in the fridge for at least an hour, preferably
Corn, Tomato, Basil, Avocado Salad
Ingredients
1 minced red onion
3 avocados
4 ears of corn or about 1 bag frozen corn
1 pint quartered cherry tomatoes
½ cup crumbled goat cheese
2 cups julienned basil leaves
3 tbsp. olive oil
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
Directions
Place corn and red onions in large skillet with 2-3 tbsp. of olive oil and begin to sauté. You want the corn to brown and the onion to caramelize. Continue for about 10-15 minutes, stirring occasionally. Once finished, empty into serving bowl.
Cut tomatoes into quarters and lightly salt them. Add them to the bowl with the corn. Add basil.
Slice the avocados into cubes, crumble goat cheese and add to the salad.
In a small mason jar or something with a lid. Mix the olive oil, mustard and red wine vinegar together. Dress salad and mix.
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