Steps for Crab Cakes
1) For the crab cakes, in a large bowl, combine the crabmeat, 3⁄4 cup breadcrumbs, the
mayonnaise, bell pepper, celery, red onion, egg, lemon juice, mustard, and Worcestershire.
2) Season with salt and pepper. Mix just to combine, don’t overmix. If you have time, chill in
the refrigerator for about 30 minutes to make it easier to form the crab cakes.
3) Spread about 1 cup more breadcrumbs on a plate. Form the crab mixture into 8 patties, just a little shy of 1 inch thick. Dredge the patties in the breadcrumbs on all sides and rest on a plate or baking sheet. Again, if you have time, let the crab cakes chill 15 to 20 minutes to
firm up. (If you don’t have time, that’s fine too, just go ahead and cook them.)
4) For the tartar sauce, in a small bowl, stir together all the ingredients. Refrigerate while you cook the crab cakes.
5) Preheat the oven to 250°F and line a plate with paper towels. Heat vegetable oil in a large
nonstick skillet over medium-high heat. The oil is ready when the tip of a crab cake sizzles on contact. In two batches, fry the crab cakes, turning once, until golden brown on both sides and heated through, 6 to 7 minutes per batch. Drain the first batch on the paper towels and keep warm in the oven on a baking sheet while you fry the second batch.
6) Serve immediately with the tartar sauce on the side.
Steps for Corn Relish and Red Pepper Salad
1) Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil. When the oil is hot, add the corn, bell pepper, zucchini, and cumin and season with salt.
2) Toss and cook until the corn is just cooked, 3 to 4 minutes. Scrape everything into a large serving bowl and add the remaining 2 tablespoons olive oil, the black beans, lime juice, and relish.
3) Toss well and let cool to room temperature (or refrigerate if making ahead).
4) When you’re ready to serve, add the avocado, cilantro, and hot sauce to taste. Toss well and serve.
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