Sweet Corn, Leek and Basil Crab Cakes {plus an avocado and tomato salad}

Big Guy is counting down to football season and I just cannot believe that July is almost over and August is right around the corner.  I’m not ready for summer to be over.  {insert pouting}  I honestly wish it could be summer 11 months of the year – it can be winter in December – and that is all.

We’ve had some incredible evening weather the past few days.  We spent both Friday evening and Saturday evening outside – the humidity was low and even the bugs were tolerable.

Besides the warm weather, I love summertime food.  And this dinner from Friday is full of homegrown goodness.

Here’s what came from our garden:  corn, leeks, onion, basil, chives, parsley, tomatoes and mint.

The crab cakes are are stuffed with crab but also with fresh flavors like crisp corn, herbaceous basil and hints of onions.  Incredibly tender but very filling – but not with fillers.  Panko bread crumbs hold them together with a little help from mayonnaise and eggs.  They were very delicate to work with but the end result was outstanding.

The crab cakes were served with a champagne-citrus beurre blanc that is rich and creamy.  Perfect for dipping each and every bite of crab cake.

And how gorgeous is the avocado and tomato salad?  Not only is it gorgeous but it’s effortless.  Tomatoes, onions and sliced avocado are tossed herbs and a drizzle of EVOO and red wine vinegar plus a good sprinkle of salt and pepper.  The perfect summer salad.

Now if only I were sitting on the back deck sippin’ bubbles today…Then life would be perfect.  (wink wink)


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