Pearl Oyster Bar Crabcakes, Sweet Corn Ragout

Ingredients
Crab cakes:
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon dry mustard
2 teaspoons chopped fresh chives
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
2 tablespoons finely chopped seeded plum tomato
1 pound lump crabmeat, drained and shell pieces removed
7 tablespoons dry breadcrumbs, divided
1 1/2 teaspoons butter

Ragout:
1/4 cup water
2 3/4 cups fresh corn kernels (about 4 ears)
1/4 cup frozen green peas
1 1/2 cups finely chopped seeded plum tomato (about 1 pound)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon black pepper
Preparation
To prepare crab cakes, combine first 9 ingredients in a large bowl, stirring with a whisk. Add 2 tablespoons tomato and crabmeat, tossing gently to coat. Stir in 5 tablespoons breadcrumbs. Cover and chill 30 minutes.
Preheat oven to 450°.
Fill a 1/4-cup measuring cup with crab mixture to form 1 patty. Remove from measuring cup; repeat procedure with remaining crab mixture to form 8 patties. Lightly dredge patties in 2 tablespoons breadcrumbs.
Melt 1 1/2 teaspoons butter in large ovenproof skillet over medium-high heat. Add patties; cook 4 minutes. Turn patties; wrap handle of pan with foil. Place pan in oven; bake at 450° for 5 minutes or until patties are golden brown and thoroughly heated.
To prepare ragout, bring 1/4 cup water to a boil in a medium saucepan. Add corn and peas; cook 2 minutes, stirring frequently. Remove from heat; stir in 1 1/2 cups tomato and remaining ingredients. Serve ragout with crab cakes.


Grilled Fish Steaks

Ingredients
4 1- to 1 1/4-inch-thick halibut steaks, skin on (or any fish steaks; see note below)
1 cup extra-virgin olive oil plus extra for drizzling over the cooked fish
2 bunches fresh marjoram plus extra for garnishing
Kosher or sea salt and freshly ground black pepper
Canola oil for the grill
Lemon wedges

Preparation
Put the fish in a bowl or shallow dish and cover with olive oil. Press 2 to 3 sprigs of fresh marjoram into each steak, cover with plastic wrap, and marinate in the refrigerator for 1 hour. Light a charcoal or gas grill. Remove the herbs from the fish, and season each steak with salt and pepper.
Set a well-cleaned grill rack about 4 inches above the fire. When the coals are very hot (to test, hold your hand directly over the rack; it's hot enough when you can't keep it there for more than 2 seconds), rub the grill with paper towels that have been dipped in canola oil, and place the fish on the grill. Do not move the steaks until it's time to flip them, or they may stick. Cook the fish 3 to 4 minutes, turn just once, and cook another 3 to 4 minutes. The fish should feel firm to the touch but not hard.
Drizzle a little extra-virgin olive oil over the fish, and serve with plenty of lemon wedges and a little fresh marjoram.
Note
The above instructions can be used for other fish-and-herb combinations: swordfish with dill, salmon with rosemary, and tuna with basil.

Roasted Red Pepper Relish

Ingredients
3 red bell peppers, roasted, peeled, and cut into 1/2-inch dice
1/2 cup sun-dried tomatoes, quartered
1/2 pint yellow cherry or pear tomatoes
1 cup of fresh basil leaves, chopped
3 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Preparation
Toss the roasted peppers with the sun-dried tomatoes. Slice the fresh tomatoes, some in half and some in quarters, and add to bowl. Add Sugar Snap Peas with Lemon and Almonds

Sugar Snap Peas, Lemon, Toasted Almonds

Ingredients
3/4 pound sugar snap peas
1 tablespoon unsalted butter
Zest of 1/2 lemon, finely chopped
2 tablespoons sliced almonds, toasted
Kosher salt and freshly ground black pepper

Preparation
Bring 3/4 cup salted water to a boil in a saucepan, drop in sugar snaps, and cook for about 1 minute. Pour off all but 1 teaspoon of water. Add butter and zest, swirling to mix. Remove from heat as soon as the butter has melted and is bubbling. Toss in the almonds, and season with salt and pepper.

From Lobster Rolls & Blueberry Pie: Three Generations of Recipes and Stories from Summers on the Coast of Maine by Rebecca Charles with Deborah Di Clementi