Weekend Brunch Menu: Maryland Crab Cakes & Cucumber-Tomato Salad!

Crab Cakes

Makes 6 crab cakes

INGREDIENTS:

1 large egg
2½ tablespoons mayonnaise
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko (I like the Whole Foods 365 brand for this recipe)
Cooking oil

DIRECTIONS:

1. Line a baking sheet with aluminum foil.

2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

3. Preheat a large nonstick pan to medium heat and coat with cooking oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

 

Quick Tartar Sauce

INGREDIENTS:

1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

PREPARATION:

Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

Cucumber-Tomato Salad with Fresh Oregano

Serves 8

INGREDIENTS:

4 cucumbers, peeled and sliced
4 large vine ripened tomatoes, cored, and cut into eight wedges
1 red onion, peeled, cut in half, and sliced in thin half moons
1 teaspoon Dijon mustard
1 teaspoon garlic, minced
3 tablespoons fresh oregano, finely chopped
¼ cup red wine vinegar
1 tablespoon agave nectar
½ cup olive oil
sea salt and fresh cracked pepper to taste

PREPARATION:

1. Mix the first three ingredients in a large mixing bowl and set aside.
2. Mix the Dijon mustard, garlic, oregano, red wine vinegar, and agave nectar in a small mixing bowl. Slowly whisk in the olive oil. Season with the salt and pepper.

3. Toss the vinaigrette with the vegetable mixture. Cover and refrigerate for at least 2 hours before serving.