Gluten free Maryland crab cakes

Mmmm...Maryland crab cakes

2 lb crab meat (pick out any shells)
3 stalks celery, minced
1/2 bell pepper (I use orange), minced
1/2 medium onion, minced
2 eggs
1/2 cup gluten free mayonnaise (regular Duke's works best!)
2/3 cup gluten free bread crumbs (you can use regular if you're a regular kind of guy or gal)
1/2 lemon, juiced
2 tsp dry mustard
2 tsp Worcestershire sauce
4 shakes of garlic powder
7-8 dashes dried basil
1 tsp kosher salt

Mix all ingredients together in a large bowl. If you aren't squeamish, use your hands to really work the ingredients together (like hamburgers!). Form the mixture into patties. I like big ones, but small ones would be yummy too. The cooking instructions are for quarter pound patties, so just make sure you watch so that smaller ones don't overcook.

Bake at 375 degrees. Flip after 15 minutes then bake another 10-15 minutes till firm. Use caution when flipping...gluten bread crumbs don't have the same sticking power as regular bread crumbs! I used a pancake spatula and a baking silicon spatula...only broke one.

Makes 8 quarter-pound-ish patties. These reheat well. Serve with remoulade sauce (see below) or your favorite tartar sauce.

To make the remoulade sauce (my personal recipe, so sorry if it's less than authentic!):

1/2 cup mayonnaise

lemon or lime juice

minced garlic

sugar

parsley

basil

horseradish or Tabasco sauce if you want to make it spicy

Add citrus juice to the mayonnaise and whisk till smooth. Add 2 tablespoons of minced garlic, 1 tablespoon each of parsley and basil, and add sugar to taste. If you want a spicier sauce, add fresh grated horseradish or Tabasco sauce. Whisk.

Fried green tomatoes (Corey)

This ubiquitous Southern dish is one of my favorites...love, love, love the tang and crunch of a fried green tomato (excellent with a homemade remoulade sauce!). It just says summer to me. Plus, it's the name of a yummy movie with Jessica Tandy and Kathy Bates. No worries that I'll direct you to kill an man and make barbecue though.

Green tomatoes are really a seasonal ingredient and sometimes difficult to find. I usually pick them up at the local farmer's market, but sometimes they are available at grocery stores like the Fresh Market, Whole Foods, or Earthfare. Look for firm light to bright green tomatoes about the size of your fist.

To make fried green tomatoes:

green tomatoes, sliced

one egg, beaten

flour

salt and pepper

olive oil

Pour olive oil into a large non-stick skillet. Use enough to coat the bottom of the pan without making an oil slick! Heat the oil over medium to medium high heat. If it gets too hot, the olive oil will smoke, so watch it carefully. You'll know your oil is ready when you can drop a pinch of

flour in there and the flour sizzles and disappears.

Slice your tomatoes. If you want a nice crunch, slice 'em thick (I usually make mine about the width of my pinkie finger). For a softer version, use a thinner slice. Coat each slice in egg and roll it in the flour. Place your battered green tomatoes in the oil and cook till golden brown on each side. I like to add salt and pepper in the pan as they cook, but you can always season your flour or salt and pepper them before they go in the skillet. Remove from the skillet and allow to drain on a paper towel-lined plate.

To make the remoulade sauce (my personal recipe, so sorry if it's less than authentic!):

1/2 cup mayonnaise

lemon or lime juice

minced garlic

sugar

parsley

basil

horseradish or Tabasco sauce if you want to make it spicy

Add citrus juice to the mayonnaise and whisk till smooth. Add 2 tablespoons of minced garlic, 1 tablespoon each of parsley and basil, and add sugar to taste. If you want a spicier sauce, add fresh grated horseradish or Tabasco sauce. Whisk.

This sauce is yummy on fried green tomatoes, crab cakes, shrimp, you name it. Slather on top of anything that need a creamy and tangy kick.

Now for the pièce de résistance...the fried green tomato sandwich! I love to pile 'em on a nice crusty French loaf with the following ingredients, but you feel free to improvise however you'd like...

crusty French bread

onion & chives cream cheese

fried green tomatoes

homemade remoulade sauce

caramelized onions (great to do in the pan leavings from making the tomatoes!)

fresh spinach and/or romaine lettuce

alfalfa sprouts