Maryland-Style Crab Cakes

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Maryland-Style Crab Cakes! When my step-daughter, Brandi, gifted me with a copy of one of her favorite seafood cookbooks, I knew exactly what dish I was going to make first. After all, the cookbook is based on a popular Hilton Head Island restaurant that has become her family’s traditional spot whenever they visit. Because Florida has an abundance of connections for fresh seafood, vendors are able to get premium, wild-caught crab meat to sell to their customers. Farmers Markets, as well as fish companies specialize in pre-made crab cakes. One taste and I thought, why compete with the best? So, I use two or three resources for incredible tasting Maryland crab cakes. Supporting local businesses builds strong communities and helps everyone thrive. For dinner in a snap, read on.

MARYLAND-STYLE CRAB CAKES

Ingredients:

6 pre-made Maryland crab cakes

2 tablespoons olive oil

2 tablespoons red onion, diced

1 garlic clove, minced

1 cup diced tomatoes

1 cup spicy Bloody Mary mix

1/2 teaspoon Worcestershire sauce

1/4 teaspoon sea salt

1/8 teaspoon black pepper

Lemon slices, for garnish

Parsley flakes, for garnish

Instructions:

To make the gazpacho sauce, warm olive oil in a sauté pan over medium-high heat. Add red onion and minced garlic. Cook 1-2 minutes. Add diced tomatoes, Bloody Mary mix, Worcestershire sauce, sea salt, and black pepper. Stir to combine. Reduce heat and simmer 5 minutes. Transfer gazpacho to a bowl. Refrigerate until ready to use. To bake the crab cakes, preheat oven to 425°. Place crab cakes on a baking sheet that has been sprayed with nonstick oil. Bake 12 minutes, flip, and bake 3 minutes longer until golden brown. To serve, ladle the slightly chilled gazpacho onto a plate; center a crab cake on top. Arrange lemon slices. Sprinkle with parsley flakes.

Giddyup Gazpacho

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Giddyup Gazpacho! Yee-haw! Get set to gather the bounty of your garden because this dish has quite a variety of appetizing vegetables! You’ll experience an explosion of flavor in every mouthful. Gazpacho is one of those mysterious soups that is meant to be eaten COLD. Sound bizarre? I know, right! Trust me, the fusion of wholesome produce is unsurpassed. And the temperature is perfectly refreshing this time of year.

GIDDYUP GAZPACHO

Ingredients:

4 large ripe tomatoes, chopped

1 small sweet onion, finely chopped

2 stalks of celery, diced

1 small green pepper, diced

1/2 cup baby carrots, finely chopped

2 cloves garlic, minced

1 medium cucumber, peeled, seeded, and diced

1/4 cup olive oil

2 tablespoons garlic vinegar

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

1 teaspoon sriracha hot chili sauce (optional)

2 cups 100% vegetable juice, low sodium

Instructions:

In a large mixing bowl add all the ingredients from the top of the list to the bottom. Stir well. The vegetable juice is added last so you can determine the consistency of the soup. Cover the bowl and refrigerate for at least one hour before serving.