Ingredients

1 Large egg

¼ cup of mayo

1 T chopped fresh parsley

2 t Dijon mustard

2 t Worcestershire sauce

1 t Old Bay seasoning

1 t fresh lemon juice

1/8 t salt

1 pound fresh Lump crab meat

2/3 cup cracker crumbs

2 T melted butter

Instructions

Whisk egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat!

Cover tightly and refrigerate for at least 30 minutes and up to 1 day.

Preheat oven to 450°F. Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.

Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each with melted butter.

Bake 12-14 minutes or until lightly browned around the edges and on top. Drizzle with fresh lemon juice and serve warm.

2 T cooking oil

4 ears fresh corn, kernels removed (about 3 cups)

2 ounces cotija cheese, crumbled

½ cups sliced scallions, green parts only

½ cup cilantro leaves, finely chopped

1 jalapeno pepper, seeded and stemmed, finely chopped

1 to 2 medium cloves of garlic, pressed or minced

2 T mayonnaise

1 T fresh lime juice

Chili powder or red pepper flake, to taste

Instructions

Heat oil in a large nonstick skillet over high heat until shimmering. Add corn, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.

Add other ingredients and toss to combine. Season to taste. Serve immediately.