The nights are getting cooler and responsibilities are looming just on the other side of Labor Day Weekend! As summer comes to an end and we snap back into reality, there are a few tricks that you can play on your belly to make it feel like the season of sun will carry on. My favorite tummy trick is to continue eating traditional summer season foods (like seafood with bright citrus flavors) well into the fall and ignore that fact that back-to-school supplies have taken over the aisles of stores once lined with coolers and beach chairs. Its the culinary form of wearing white after Labor Day.
Today’s Subject: Crabcakes! No summer gathering (at least where I’m from) is complete without a delicious crab cake. Chris Heinz, our expert seafood chef, developed two simple recipes to recreate delicious toppings for this summer seafood classic!
Tarragon Lime Remoulade Sauce
1 Cup Mayonnaise
1 tsp Dijon Mustard
1 Tbsp Capers (finely chopped)
1 Whole Large Hard Boiled Egg (finely chopped)
Pinch of Fresh Tarragon to taste (finely chopped)
Pinch of Fresh Parsley (finely chopped)
1-2 Tbsp Fresh Lime Juice
1/2 tsp Lime Zest
1 Tbsp Shallots or Green Onion (finely chopped)
Dash Hot Sauce to taste
In a small bowl, combine all prepared ingredients and mix well. Season with salt and pepper to desired taste. Keep chilled until ready to serve. Makes 4 servings
Orange Butter Sauce
1/4 Cup Orange Zest (about 3 oranges)
1 1/2 Cups Fresh Orange Juice
1 tsp Kosher Salt
1 tsp Freshly Ground Pepper
1 Cup Butter, chilled and cut into 1 inch pieces
Stir together first four ingredients in a non-aluminum saucepan; bring to a boil. Cook over medium-high heat for 20 minutes or until mixture is reduced to 1/4 cup. Remove from heat. Gradually whisk butter into orange juice mixture. Serve immediately with crab cakes. Makes enough sauce for 3-4 crab cakes.