Classic Crab Cakes

                                                       
1 pound fresh lump crabmeat, picked over for cartilage
1 egg, whisked
1/2 cup chopped scallions (optional)
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons breadcrumbs, preferably whole-grain (use more as needed)
2 tablespoons olive oil
Lemon wedges (optional, for serving)
Cherry Tomato and Corn Salad



1. Combine crab meat, egg, scallions (if using), mayonnaise, Dijon mustard, salt, and pepper in a large bowl. Add enough breadcrumbs to bind mixture enough to form into cakes. Refrigerate the mixture until you're ready to cook.

2. Heat a large nonstick skillet over medium-high heat for 2-3 minutes; add oil, and heat until it shimmers. Shape crab mixture into 8 (1-inch-thick) cakes, using 1/3 cup mixture for each; cook, adjusting heat as necessary and gently turning once, until golden brown on both sides (about 5 minutes per side). Serve 2 crab cakes per plate with lemon wedges and Cherry Tomato and Corn Salad.

CRISPY BAKED FISH

Ingredients:

1 to 1 1/4 pounds fish fillets
2 tablespoons butter, melted
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried dillweed, optional
2 cups crushed corn flakes
Preparation:

Grease a 13x9-inch baking dish. If fish fillets are large, cut into serving-size portions. Combine butter and lemon juice; set aside. Mix salt, pepper, and dillweed. Dip each piece of fish in butter and lemon mixture. Sprinkle salt and dill mixture over each side of fish. Coat with the corn flake crumbs. Place fish fillets in prepared pan and bake in a 350° oven until fish flakes easily with a fork, 20 to 30 minutes, depending on thickness of the fish fillets.

— with Tammy Keinath and Onnie James.