Jul 222013

Everyone seems to love juicy watermelon in the summertime. I am a very picky watermelon eater.  It has to be sweet, crisp and ice cold! If the watermelon sounds hollow, it’s ripe and ready to enjoy. 


Watermelon Salad is all the rage this summer!  I cube fresh, cold watermelon and serve it with fresh mint, fresh basil and fresh mozzarella.  Fresh, fresh, fresh!!!  Then drizzle crème de balsamic glaze over the tope. Don’t panic, you can buy a bottle of reduced balsamic glaze in the supermarket. 

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May 162013

Summer is around the corner and this was my first crack at crab cakes!  Wow, it’s so easy! 


I broke the cardinal rule of preparing this recipe for the first time an hour before hosting dinner.  My inner voice cried with happiness when the crab cakes didn’t fall apart and my guests devoured them!

There are so many possibilities to serve crab cakes over a fancy green salad or with a trendy salsa. In this case, I wanted to use leftover lump crab and prepare an appetizer from ingredients on hand. 



  • 8 oz lump crab meat
  • 1 fresh lemon
  • 1 large egg
  • 2 Tablespoons Olive Oil
  • 3-4 small slices of crusty bread
  • ¼ cup finely chopped celery
  • ¼ cup finely chopped bell pepper
  • ¼ cup finely chopped sweet onion
  • Kosher salt & cracked pepper
  • Fresh basil, optional
  • Panko Japanese Bread crumbs
  • 5-6 Tablespoons Vegetable oil for frying



Finely chop and sauté celery, pepper, onion in olive oil for 5-6 minutes and set aside to cool. Toast slices of crusty bread about 3-4 minutes on 350 degree until slightly toasted, but not browned.

Squeeze a ½ lemon over lump crab in a mixing bowl. Cut toast into small cubes and add about ¾ cup of cubed toasted bread to crab. Mix sautéed translucent celery, pepper and onions.

Optional: I included 1 T freshly coarsely chopped basil leaves from my herb garden.  Add a dash of kosher salt & cracked pepper. Add one beaten egg and blend crab mixture altogether.

Form 2” crab cake patties and dredge in plain bread crumbs.  Cover breaded crab cakes with saran wrap on a plate and refrigerate for at least 15 minutes or longer before frying. Allow the crab cakes to sit at room temperature for several minutes before placing them in hot oil.  This will help them cook more evenly rather than being too cold in the middle.

Heat oil in a large skillet over medium heat and carefully place crab cakes in hot oil. Fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce. 

Dipping Sauce:  Mix olive oil mayonnaise, Dijon mustard & old bay seasoning to taste. Add drops of water to make a looser dressing. Garnish with dollops of dipping sauce, fresh basil or lemon wedges!


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Apr 162013

Warmer weather means lots of fresh vegetables and outside grilling!  A colorful platter of grilled vegetables tossed with extra virgin olive oil becomes a centerpiece at any barbeque.


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