Recipes: Maryland crab cakes

MARYLAND CRAB CAKES Ø

Serves 8.

A base of small crabmeat with larger pieces folded in saves money invisibly. For a splurge, use only the grades of crab called backfin and lump.

• 1 lb. small-size fresh crabmeat, such as special or claw

• 1 lb. larger-size fresh crabmeat, such as jumbo lump or backfin

•¹/₂c. light mayonnaise

•¹/₂c. fresh parsley, chopped

• 1 egg

• 1 tbsp. Dijon mustard

• 1 tbsp. Old Bay Seasoning

• Coarse salt and ground pepper

• 1 c. fine saltine crumbs (from about 30 crackers)

• Tartar sauce, for serving

Directions

Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Set aside. Keeping each pound of crabmeat separate, turn out onto paper towels. Pick through to remove any shells or cartilage.

In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay,¹/₄teaspoon coarse salt and¹/₄teaspoon pepper.

Add crumbs and small-size crabmeat to mayonnaise mixture. Stir well to combine. Gently fold in larger-size crabmeat just until combined. Dividing evenly, form mixture into 8 cakes. (To make ahead: Arrange cakes in a parchment-lined container so they do not touch. Separate layers with additional parchment. Cover and refrigerate up to 1 day.)

Nutrition information per serving:

Calories263Fat14 gSodium910 mg

Carbohydrates9 gSaturated fat5 gCalcium145 mg

Protein24 gCholesterol156 mgDietary fiber1 g

Diabetic exchanges per serving: ½ bread/starch, 3 lean meat, 1 fat.

Serves 8.

• 3 (10-oz.) pkg. frozen corn kernels, thawed

• 2 to 3 green onions, minced

• 3 tbsp. white wine vinegar

• 2 tbsp. olive oil

• Coarse salt and ground pepper

Directions

In a large bowl, combine corn, green onions, vinegar, oil and tarragon.

Season with salt and pepper, and toss to combine. (To make ahead: Cover and refrigerate up to 1 day; bring to room temperature before serving.)

Nutrition information per serving:

Carbohydrates20 gSaturated fat1 gCalcium13 mg

Protein3 gCholesterol0 mgDietary fiber3 g

Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 1 fat.

FRESH CHERRY TART

Serves 8.

• 9 graham crackers (each 2¹/₂by 5 inches)

• 2 tbsp. plus¹/₄c. sugar, divided

• 6 tbsp. unsalted butter, melted

• 1 (6-oz.) bar cream cheese, room temperature

•¹/₂tsp. pure vanilla extract

• 1 lb. fresh sweet cherries, such as Bing, pitted and halved

• 1 tbsp. seedless raspberry jam, or any other red seedless jam

Directions

Preheat oven to 350 degrees. In a food processor, pulse graham crackers and 2 tablespoons sugar until finely ground. Add butter and process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom. Using the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Cool completely on a wire rack.

Meanwhile, in a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla and remaining¹/₄cup sugar until light and fluffy. Gradually add cream and beat until soft peaks form. Spread mixture in cooled crust. Scatter cherries on top.

Nutrition information per serving:

Calories354Fat25 gSodium160 mg

Carbohydrates32 gSaturated fat15 gCalcium46 mg

Protein3 gCholesterol71 mgDietary fiber1 g