Andrew Zimmern had an interesting recipe that I used at http://www.foodandwine.com/recipes/baltimore-style-crab-cakes .
I usually just slap together Tartar Sauce-ish-ness. But, tonight I used the Tartar Sauce recipe from a cookbook my neighbor just gave me (by the authors of the Silver Palate Cookbook). HOWEVER, I JUST made some "Grilled Pickles" this a.m., and used those in the recipe. Of course, grill marks look good on just about anything, I think - but, Grilled Pickles ??? (I had never heard of such !!?!)
BUT, PLEASE TRY THESE - I whipped 'em out in about 10 minutes prep. I may never buy pickles in the store again ! (The only impact that I could tell that the grilling had on the sliced Persian cukes and the red onions, other than the marks, was a slight smokiness, but I like it, and, again, they're so easy !) http://www.jaxhouse.com/2013/08/06/grilled-pickles/ .
Wife's going to make a salad like the nearby Brooklyn Café does with their crab cakes - mixed greens with corn (plenty of that left over from last night !). I just heard my stomach growl...
AFTER-MEAL REVIEW: The Crab Cakes were not as good as Brooklyn Cafe's - Good browning on the cakes, but I will cut back on the Saltines used as breading in Zimmern's recipe by a 1/3 or so next time.
