MAIN | Crab Cakes and Football

The Oceanaire Seafood Room's Maryland-style crab cakes

Adapted from the Oceanaire Seafood Room. The restaurant recommends serving the cakes with mustard mayonnaise (mayonnaise seasoned with a small amount of dry mustard, Dijon mustard, Worcestershire sauce and salt and thinned with a little cream) or tartar sauce.

2 eggs

1 cup mayonnaise

3/4 teaspoon Dijon mustard

1 1/4 teaspoons Old Bay Seasoning, divided

3/4 teaspoon fresh chopped tarragon

1/4 cup finely chopped onion

1 tablespoon finely chopped celery

1/4 pound (scant 2 cups) crustless cubed white bread (about 1/4 loaf), cut into small cubes

1 pound jumbo lump crab meat, drained of any liquid

2 tablespoons butter, at room temperature

1. Heat the oven to 400 degrees.

2. In a medium mixing bowl, whisk together the eggs, mayonnaise, mustard, three-fourths teaspoon Old Bay Seasoning, tarragon, onion and celery to make a dressing.

3. In a large mixing bowl, toss the bread with half of the dressing, mixing until the dressing is absorbed by the bread and the cubes are slightly broken up. Add additional dressing if the cubes are too dry.

4. Gently mix in the crab, being careful not to break up the lump pieces. The mixture should hold its shape when formed into a ball with your hand. If it is too dry, add additional dressing until the mixture comes together. You might not use all of the dressing.

5. Divide the mixture and form into 8 crab cakes. Place the cakes on a greased cookie sheet or sheet pan.

6. In a small bowl, stir the butter together with the remaining one-half teaspoon Old Bay Seasoning. Top each cake with a small dollop of the seasoned butter.

7. Bake the cakes until golden brown, about 10 to 12 minutes. Serve warm.

VEG -- Watermelon Radish

It's a radish that looks like a watermelon. Cool, right?

MAIN | Grilled Octopus with Kale, Tomatoes, and Beans

First, tenderize the octopus by simmering it at a low boil for about an hour. Then char it on the grill to crisp the skin.

Ingredients

• 1 small octopus, cleaned (about 5 pounds)
• 1 cup dry white wine
• 2 heads of elephant garlic, cloves unpeeled, separated
• 1 sprig fresh rosemary
• 6 plum tomatoes, cored
• 5 tablespoons (or more) extra-virgin olive oil, divided, plus 3/4 cup
• Kosher salt and freshly ground black pepper
• 4 teaspoons coriander seeds
• 1/4 cup red wine vinegar
• 3 pounds kale, center stalks removed, leaves torn into 4" pieces
• 1 1/2 cups dried cannellini or pinto beans, cooked according to package directions

Preparation

• Place octopus and wine in a large pot. Peel 2 garlic cloves; add to pot. Add enough water to cover by 2". Bring to a boil, reduce heat to medium, and simmer until octopus is tender, about 1 hour. Transfer to a plate; let cool. Cut octopus into 4" pieces. Remove as much of slippery outer purple coating as possible without removing suction cups.
• 
  
  Meanwhile, preheat oven to 500°. Add whole tomatoes, drizzle with 3 tablespoons oil, and season lightly with salt and pepper. Toss to coat. Roast 30 minutes, stirring occasionally, until tomatoes are blistered and slightly charred. Let cool.
• Whisk 3/4 cup oil, and vinegar in a small bowl. Season vinaigrette to taste with salt and pepper. Set aside.
• Heat remaining 2 tablespoons oil in another large pot. Working in batches, add kale and cook until softened and slightly browned, adding additional oil by tablespoonfuls if dry. Season to taste with salt. Transfer kale to a large bowl and toss with 1/4 cup of coriander vinaigrette.
• Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Warm 3 cups cooked beans in a small pot with 1/4 cup of vinaigrette. Toss octopus with half of remaining vinaigrette; grill until charred, about 3 minutes per side.
• Divide tomatoes, garlic, kale, and beans among plates. Top with grilled octopus, drizzle with some vinaigrette, and season to taste with salt and pepper.