East Coast Crab Cakes

Crab cakes are to Maryland what bubbles are to soda.

1/2 cup soft fresh bread crumbs
1 large egg
About 5 tablespoons mayonnaise
2 scallions, trimmed, the white bulbs and light green stems minced
1 tablespoon chopped fresh parsley
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound lump crabmeat, picked over
1 tablespoon unsalted butter plus 1 tablespoon bland vegetable oil, such as safflower, for frying

Instructions:

In a medium-size bowl, mix together the bread crumbs, egg, 4 tablespoons of the mayonnaise, the scallions, parsley, and the seasonings. Add the crabmeat and mix gently. If the mixture is too dry, add the remaining 1 tablespoon mayonnaise. (Add additional mayonnaise if the mixture will not hold together and is still dry.) Shape the mixture into 6 patties.

Heat the butter and oil in a large skillet over medium-high heat. When the oil is hot and lightly smoking, add the crab cakes and cook until golden, about 5 minutes on each side. Serve immediately with coleslaw.

Yield: Makes 4 to 6 servings

Grilled Shrimp

INGREDIENTS:
2 pounds jumbo shrimp
1/4 cup vegetable oil
2 to 3 Tbsp fresh lemon juice
1 bunch green onions, with a few inches of green, thinly sliced
1/4 cup chopped parsley
3 cloves garlic, finely minced
1 teaspoon dried basil
1 teaspoon dry mustard
1 teaspoon salt

PREPARATION:
Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp. Cover and marinate for 3 to 4 hours. Grill over hot coals for about 5 to 7 minutes, turning halfway through the cooking time.
Serves 4 to 6.

Tomato Crabmeat Salad

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings

1 can (6 oz.) crabmeat, drained, flaked
1 cup chopped celery
1/4 cup MIRACLE WHIP Dressing
1/8 tsp. each salt and pepper
4 medium tomatoes
12 lettuce leaves

MIX crabmeat, celery, dressing, salt and pepper.
CUT each tomato into 6 wedges, almost to stem end.
FILL with crabmeat mixture. Serve on lettuce-covered plates.