The Shopping List
Maryland Crab Cakes
1 pound special or claw crabmeat
1 pound jumbo lump or backfin crabmeat
1 1/2 cups light mayonnaise
1/2 cup fresh parsley
3 lemons
1 large egg
Dijon mustard
Old Bay Seasoning
30 saltines
4 cornichon pickles
1 shallot
Corn and Scallion Salad
3 packages (10 ounces each) frozen corn kernels
2 to 3 scallions
3 tablespoons white-wine vinegar
1 tablespoon finely chopped fresh tarragon
Garlicky Roasted Asparagus
2 pounds asparagus
4 garlic cloves
Fresh Cherry Tart
9 graham crackers (each 2 1/2 by 5 inches)
6 ounces bar cream cheese
3/4cup heavy cream
1 pound fresh sweet cherries
1 tablespoon seedless raspberry jam
Staples
Coarse salt and ground pepper
Butter, salted and unsalted
Olive oil
Sugar
Pure vanilla extract
The Schedule
Up to 1 Day Ahead
Make crab mixture; form cakes. Refrigerate in an airtight container.
Prepare tartar sauce; cover and refrigerate.
Make corn salad; cover and refrigerate.
Prepare asparagus. Cool completely, cover, and refrigerate.
Make cherry tart; cover and refrigerate.
1 Hour Ahead
Bring corn salad and roasted asparagus to room temperature.
Just Before Serving
Broil crab cakes.
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