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


Coarse salt and ground pepper

Butter, salted and unsalted

Olive oil


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.

Comments (1)

Martha Stewart Member
January 6, 2019
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