Recipe: Crab cakes, courtesy of Eric Jones of Final Cut.

Yield: 8-10 2 oz. crab cakes (serves 4)


For crab cakes:

1 lb jumbo lump crab meat ¾ tsp Worcestershire sauce 2 tblsp yellow onion, minced 1 tblsp parsley, chopped 1 tsp whole grain mustard ½ tsp Dijon mustard 1 egg 2 tblsp Mayonnaise 1 tsp lemon juice ¾ tsp black pepper ¾ tsp Kosher salt 1/3 cup Panko breadcrumbs (plus additional for dusting) A pinch cayenne pepper

For cooking:

1 tblsp butter 1 tblsp olive oil Instructions

Pre-heat oven to 350 degrees. Mix eggs and mayonnaise together with a wire whisk in a medium mixing bowl. Add remaining ingredients except crab meat and mix together. Add crab meat, being careful to gently break up the crab.

Fold mix together with a spatula. Form into balls (about the size of a lemon) and flatten slightly. Sprinkle a light dusting of Panko breadcrumbs on top of the crab cakes.

Melt butter and olive oil in oven-safe pan over medium-high heat. Place crabcakes in pan and sear both sides until golden brown (about 1 minute each side). Transfer pan to oven and finish for 3-4 minutes. Serve warm.

Corn relish ingredients
4 ears of fresh corn (cut off cob) or 2.5 cups of frozen corn (thawed) 1 lb Roma tomatoes, seeded and diced small ¾ cup green bell pepper, diced small ¼ cup cucumber, peeled and diced small ½ cup yellow onion, diced small ½ cup white sugar 1 cup apple cider vinegar ½ tblsp Kosher salt ½ tsp celery seed ½ tsp mustard seed Instructions

In a small sauce pot, add corn, tomatoes, peppers, onion and cucumber. In a small mixing bowl, add remaining ingredients and mix well. Pour liquid mixture over vegetable mixture in pot.

Turn the sauce pot on medium-high heat and bring mixture to a boil, then reduce heat and simmer for 1 hour. Transfer mixture to a storage container and cool in an ice bath. Serve cold with crab cakes and scallops.