Pickled Red Onions

Here is one that you want to make for this summer's hot dog season.

Pickled Red Onions

1 small white or sweet yellow onion

1 small red onion

1/2 cup cider vinegar

1/2 cup distilled white vinegar

1/2 cup granulated sugar

2 tsp. celery seed

1 tsp. crushed red pepper flakes


Cut onions into thin slices and place in a non-reactive (glass) shallow dish. In a bowl whisk together vinegars, sugar, 1 tablespoon sea salt flakes, celery seed, and red pepper flakes until sugar and salt are dissolved. Pour vinegar mixture over onions; stir to evenly coat. Cover and set aside at room temperature for 2 to 3 hours, stirring occasionally. Top your summer hot dogs with this and enjoy!

Southern Crabcakes

Crabcakes...Southern Style

Yield: 4 servings (serving size: 1 crab cake and 2 tablespoons rémoulade)

Ingredients
Crab cakes:
2 teaspoons olive oil
1 cup dry breadcrumbs
1/2 cup thinly sliced green onions
1/2 pound lump crabmeat, shell pieces removed
1 (4-ounce) jar diced pimiento, drained
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 large egg
1/3 cup low-fat mayonnaise
2 teaspoons 2% reduced-fat milk
1 teaspoon capers, chopped
1/8 teaspoon ground red pepper
1 small garlic clove, minced
Preparation
To prepare crab cakes, heat oil in a large nonstick skillet over medium-high heat. Combine breadcrumbs, onions, crabmeat, and pimiento in a medium bowl. Combine mustard, juice, salt, and egg, stirring with a whisk. Add egg mixture to crab mixture, tossing gently to combine. Divide crab mixture into 4 equal portions, shaping each into a 1-inch-thick patty.

Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown.

To prepare rémoulade, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with crab cakes.