Issue Date: July 24, 2005
Festive summer supper
With some fresh crabmeat, a few ears of corn and ripe summer fruit, a seasonal feast is just minutes away.
Today's menu has the feel of weekend fun, with all the ease of a weeknight supper. Perfect Crab Cakes -- heavy on crab and light on filler -- anchor the dinner. Be sure to form them compactly so the cakes hold together during frying.
Corn is a natural with crab. For simplicity, keep it on the cob. To make it special, cook it twice: first in the microwave, then in a skillet till the ears turn golden-brown. (If you only have one large skillet, make the crab cakes first and keep them warm, then finish the corn.) Instead of butter, pass a chili-lime-cilantro sour cream. Unlike butter, sour cream adheres to the kernels, and its rich tartness is a pleasant contrast to the sweet corn. There's more sauce than needed for four ears of corn -- enough to dab on the crab cakes, too.
Round out the main course with sliced ripe tomatoes or coleslaw. (Lightly toss a package of coleslaw mix with mayonnaise, vinegar, a couple of chopped green onions, and salt and pepper.)
Short of serving store-bought ice cream, you won't find a simpler, more delicious dessert than this fruit cobbler. Use any juicy summer fruit: peaches, nectarines, blueberries, blackberries, strawberries, raspberries. And if you use frozen berries, this dessert can be assembled in less than 10 minutes.
Contributing Editor Pam Anderson is the author of "CookSmart" (Houghton Mifflin, $28).
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Perfect Crab Cakes With Green Onions
1 egg, beaten
2 Tbs. mayonnaise
2 Tbs. minced green onion tops
1/4 tsp. Chesapeake seasoning, such as Old Bay
1/4 tsp. hot red pepper sauce
1 pound lump or backfin crabmeat, drained and picked over for shells
4 tsps. milk
10 saltine crackers, finely crushed
6 Tbs. olive oil, for frying
Lemon wedges, for serving
Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sauté, turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.
Serves 4
Per serving (2 crab cakes): 315 calories, 25g protein, 6g carbohydrates, 20g fat (3g saturated), 170mg cholesterol, 0g fiber, 539mg sodium
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Sautéed Corn on the Cob With Chili-Lime-Cilantro Spread
4 ears corn, shucked
1/2 cup light sour cream
4 tsps. finely chopped fresh cilantro
2 tsps. chili powder
1 tsp. fresh lime juice
Salt and ground black pepper
2 Tbs. butter
Place corn on a microwave-safe plate; cover tightly with plastic wrap. Microwave on high power until corn is fully cooked, 8 to 10 minutes. (Leaving plastic wrap in place, corn can be made up to 2 hours ahead.)
Mix sour cream, cilantro, chili powder, lime juice, salt and pepper. Cover and chill until ready to serve. (Makes 1/2 cup.)
About 10 minutes before serving time, heat butter in a 12-inch skillet over medium to medium-high heat. Add corn and cook, turning with kitchen tongs every few minutes, until golden brown, about 6 minutes. Serve immediately, with sour cream spread passed separately.
Serves 4 - Per serving with 1 Tb. spread: 120 calories, 3g protein, 19g carbohydrates, 5g fat (2g saturated), 13mg cholesterol, 2g fiber, 74mg sodium
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Easy Batter Fruit Cobbler
Use either fresh or frozen fruit in this delicious cobbler.
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4 Tbs. butter
3/4 cup all-purpose flour
3/4 cup plus 1 Tb. sugar
1 tsp. baking powder
1/4 tsp. salt
3/4 cup milk
2 heaping cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.
Serves 4
Per serving, cobbler only: 418 calories, 5g protein, 73g carbohydrates, 13g fat (8g saturated), 37mg cholesterol, 2g fiber, 405mg sodium
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