Savannah Crab Cakes

2 lbs. (1 ½ in shell)
1 lb. crabmeat, picked free of shell
½ cup crushed crackers or bread crumbs
3 green onions, finely chopped, with tops
½ cup finely chopped bell pepper
¼ cup mayonnaise
1 egg
2 Tbsp cream
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Juice of ½ lemon
¼ teaspoon garlic powder
Old Bay seasoning
1 teaspoon salt
Dash of cayenne pepper
Flour for dusting
½ cup peanut oil or margarine

Mix all ingredients together except flour and peanut oil. Chill for 1-2 hours. Shape into patties and dust with flour. Panfry in hot peanut oil over medium heat until browned, for 4 to 5 minutes. Flip and fry other side until golden brown.

Tartar Sauce

½ cup chopped green onion
½ cup chopped dill pickle
1 cup mayonnaise
½ teaspoon House Seasoning

In a bowl, combine chopped onion, pickle, mayonnaise, and House Seasoning and mix well. Serve alongside crab cakes with lemon wedges.

Variation: Substitute 1/3 cup capers for ½ cup pickles and add a dash of cayenne pepper.

Mango Chutney Torta

1 cup low-fat cottage cheese
2 (8-ounce) packages cream cheese, softened
1 teaspoon ground curry
1 (9-ounce) jar mango chutney, divided
1 cup dry roasted peanuts, divided
1 cup sliced green onions, divided
1 cup golden raisins, divided
Garnishes: sliced green onions, chopped peanuts, toasted coconut

Process cottage cheese in a food processor until smooth. Add cream cheese and ground curry; process until smooth. Reserve half of cheese mixture.

Add 2 tablespoons chutney and half each of peanuts, green onions, and raisins to remaining cheese mixture; pulse 3 or 4 times or until coarsely chopped. Spoon into an 8 x 4 inch loaf pan lined with plastic wrap; spread with ½ cup chutney.

Pulse reserved cheese mixture, 2 tablespoons chutney, and remaining peanuts, onions, and raisins in processor 3 or 4 times or until coarsely chopped; spoon over torta. Cover and chill 8 hours.

Invert onto a serving plate. Top with remaining chutney, if desired. Garnish, if desired, and serve with crackers.

Yield: 25 servings

Gorgonzola e Marmellata (Gorgonzola Cheese and Marmalade)

8 small slices good quality bread, cut ¼ inch thick
8 – ounce wedge Gorgonzola dolce, at room temperature
Good-quality jam, such as blackberry, blueberry, or orange marmalade

Preheat the oven to 375 F. Lightly coat a baking sheet with butter spray and arrange bread slices in a single layer on the sheet. “Toast” the slices in the oven until golden brown, about 5 minutes. Remove them to a cooling rack. Spread each slice with some of the Gorgonzola and top with a little jam or marmalade. Arrange on a serving dish.