Savannah Crab Cakes with Fresh Corn Salad

Good afternoon readers! This week's recipes are, in my humble opinion, what makes a perfect summer meal. They are simple and fresh, and don't take long to make. Meaning, you don't have to stand over that hot stove for too long!

I first made these  crab cakes during a snowstorm in Kansas, believe it or not! I was feeling homesick and had the ingredients, so I thought why not? This recipe is courtesy of Paula Deen.

1 lb crab meat, picked free of shell (you can also used canned lump crab)
1/2 cup crushed ritz crackers
3 green onions, finely chopped, with tops
1/2 cup finely chopped bell pepper (I use red bell pepper)
1/4 cup mayonnaise
1 egg
1 tsp Worcestershire sauce
1 tsp dry mustard
Juice of  1/2 lemon
1/4 tsp garlic powder
1 tsp salt
Dash of cayenne pepper
Flour for dusting
1/2 cup peanut oil (I used vegetable and it worked fine)

Mix all ingredients together, except flour and peanut oil. Shape into patties and dust with flour. Pan fry in hot oil over medium heat until browned, for 4-5 minutes. Flip and fry other side until golden brown. Serves 4 to 6.

Now for the corn salad. This is a recipe that my mom has made for years. I always request it for family get togethers! It's delicious immediately, but tastes even better after marinating in the fridge for a few hours or overnight.  The recipe comes to us from Ina Garten.

• 5 ears of corn, shucked
• 1/2 cup small-diced red onion (1 small onion)
• 3 tablespoons cider vinegar
• 3 tablespoons good olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature. 

Super easy, right?! Hope y'all enjoy. Stay cool out there! This summer has been a doozy.