It’s going to be scorching here in Georgia this week, but up until now we’ve enjoyed the most enjoyable spring weather I can remember! We have supper on the porch nearly every night and I’ve loved having Honey home to cook things I never did (primarily seafood, which I love to eat and hate to cook). This quintessential southern coastal supper was absolutely delicious and reminded me of home!

Happy Everything sent me the mini crab attachment and large oval platter to add to my collection! It looks so cute with my blue and white! The napkins were from last year’s Vineyard Vines for Target and the blue scallop plates were a lucky Williams Sonoma clearance find from the Aerin line.

Tonight’s menu included crab cakes, potato salad and watermelon with mint!

Crab Cakes

These are pure and simple crab cakes, with very little filler and just a few ingredients. They really let the crab be the star of the show! I’ve mentioned that our friends that own a meat business have been selling to neighbors during the pandemic. Their crab meat was absolutely perfect!

• 1/2 cup mayonnaise
• 1 large egg, beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1 pound jumbo lump crab meat, picked over
• 20 saltine crackers, finely crushed
• 1/4 cup canola oil
• Lemon wedges, for serving

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

Southern Potato Salad

Potato salad is the quintessential Southern side dish! There’s not many meals where I don’t think it would make a good side. :-) I’ve been making this basic recipe forever.

• 4 pounds potatoes
• 3 hard-boiled eggs, finely chopped
• 1 cup mayonnaise (I use Duke’s)
• 1/2 cup sour cream
• 1/4 cup celery, finely chopped
• 2 tablespoons onion, finely chopped
• 2 tablespoons sweet pickle relish (I use Wickles)
• 1 tablespoon mustard
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Garnish: You can do all sorts of toppings. I often do nothing at all (today I did fresh parsley from our garden). My favorites include fresh dill, crumbled bacon, fresh parsley and diced grape tomatoes.

If using large potatoes, cut into quarters. Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes. Stir together potatoes and eggs.

Stir together mayonnaise and next 7 ingredients; gently stir into potato mixture. Cover and chill. Sprinkle with bacon just before serving. Garnish, if desired.

I often serve fresh fruit for dessert in the summer. Watermelon with chopped mint or Trader Joe’s chili lime seasoning is a favorite. It takes two minutes to put together!

Something happened today that hasn’t happened since mid-March. I was home alone! John had lacrosse, Whit went to swim with a friend and Honey played golf. I honestly didn’t know what to do with myself.

Happy Sunday!

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