Meaty crab cakes

Summertime means longer days and lighter foods.  I love nothing better than sitting at a picnic table and cracking up some Old Bay infused crabs.  Lots of finger licking good crabs means one delicious thing…lots and lots of CRAB CAKES!! 

Ingredients

1lb jumbo lump crab meat

3/4 cup whole wheat bread crumbs

1 lemon zested and juiced

3 scallions finely chopped

3/4 cup mayo

1/4 cup Dijon mustard

1/4 tsp salt 

1/4 tsp pepper

Dash of cayenne pepper

1/4 cup olive oil

Preheat oil in a skillet until medium hot. While the oil is heating up mix all remaining ingredients in a bowl and  prepare the crab cakes. Place the crab cakes gently into the skillet and cook about 5 minutes on each side until the cake is heated through. Cover a plate with paper towel and place crab cakes on the top to drain any excess oil. Garnish the crab cakes with fresh lemon wedges, scallions, and tartar sauce for dipping. For a healthier option you can pan sear the cakes and bake them in a 350 degree oven for about 15-20 minutes.

Marinated skirt steak, summer salad and zucchini fries

I’ve created the perfect summer night dish whether you’re cooking for your family, a large BBQ or a fun night in with your sweetheart <3

Marinated Skirt Steak

1lb skirt steak

½ cup vegetable oil

5-6 garlic cloves chopped

½ red onion sliced

¼ tsp Salt and pepper

2 zucchini

1 tsp olive oil

Marinate steak overnight in vegetable oil, garlic, onion, salt and pepper. Preheat your grill, or in my case my trusty Calphalon grill pan, to medium high heat. Grill the steak 4-5 minutes on each side for a tender medium rare. Let the steak rest for 5-10 minutes to allow the juices to seal in before slicing and serving. This steak with melt like butter in your mouth. While the steak is resting grill up your zucchini fries. Simply cut the zucchini into wedges, drizzle with olive oil, salt and pepper and grill until desired tenderness.

Summer Salad

1 cucumber

3 tomatoes

½ red onion diced

½ cup Feta cheese

1 tsp olive oil

1 tbsp red wine vinegar

Salt/Pepper to taste

Largely dice cucumber, tomato, and red onion, add feta then toss in olive oil and red wine vinegar. Add salt and pepper to taste and serve cold. This light and crunchy dish is the perfect accompaniment to any summer BBQ.