Crab Cakes with Avocado Sauce

I whipped these up Friday night for a quick and easy dinner.

Ingredients:
2 avocados
1/4 c sour cream
4 TBSP lime juice
2 TBSP chopped chives
Salt and pepper
16 oz crab meat
2 jalapeños, minced
3/4 c mayo
1/2 tsp old bay seasoning

Combine avocado, sour cream, lime juice, chives in a food processor, pulse until smooth. Put in a container and place in fridge until ready to use.

Combine crab, peppers, old bay and mayo in a large bowl. Shape into 6 patties. Chill for at least 30 minutes.

Heat a non-stick skillet over medium heat. Cook crab cakes about 5 minutes on each side, until golden brown. Serve with sauce.

Makes 6 cakes.

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Banana Pecan pancakes

Dorie Greenspan’s pancake and waffle cookbooks are my go to on Sunday morning – and she never lets us down! These are far from low-fat, but they are so satisfying, I can have just one or two. I always double the recipe and freeze extra for weekday breakfast.

3 c four
1/4 c brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt
3 c buttermilk
4 large eggs, lightly beaten
6 TBSP butter, melted
4 TBSP pure maple syrup
1 tsp vanilla
1 c puréed banana
2 c chopped pecans

Whisk dry ingredients in a large bowl. Add wet, stir till well combined.

Cook on a griddle over medium high heat for about 2 minutes per side.

Negroni

This is a classic!

Ingredients:
1 oz gin
1 oz Campari
1 oz sweet vermouth
1 orange slide

Combine all ingredients in a rocks glass, add ice, enjoy!

Serves 1

Zucchini, Asiago, Pancetta Pancakes

Zucchini pancakes are a staple of summer cooking even when we don’t have our own zucchini plants. These are overloaded with pancetta, cheese and a little hear from a couple jalapeño peppers. I make a batch for the boys then add the pepper and cook up the adults. These also reheat nicely, so I always make a big batch.

Ingredients:
4 c Zucchin, grated
1/2 c grated cheese
4 oz pancetta, cooked crisp and chopped
2 jalapeño pepper, minced
1 onion, minced or grated
1 c flour
2 tsp baking powder
3 eggs or egg whites
2 tsp salt
Pepper

Combine all ingredients in a large bowl. Chill for 30 minutes or more.

Heat a griddle pan to medium high. Stir the batter and pour 1/4 c mounds onto griddle, flatten slightly and cook about 2 minutes per side until golden brown.

Serve with sour cream and chives.