Summer Crab Picnic

Preheat the oven to 375°F. Wash and dry the fresh produce. Halve, pit, and thinly slice the peaches or nectarines. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. In a large pan, heat 1/4 of the butter on medium-high until melted. Add the sliced peaches or nectarines, lemon juice (carefully, as the liquid may splatter), half the sugar, and a pinch of salt. Cook, stirring occasionally, 8 to 10 minutes, or until softened. Turn off the heat. Stir in the blueberries and flour until thoroughly combined.

Melt 2/3 of the remaining butter (you will have extra) in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the cornbread mix and remaining sugar; stir until the mixture resembles wet sand.

Place the pie crust on a sheet pan, leaving it in its tin. Transfer the filling to the crust, then evenly top with the cornmeal crumble. Bake 30 minutes, or until the crumble and crust are golden brown and the filling is bubbly. Remove from the oven and let stand at least 15 minutes before serving.

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and small dice the onion. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Let cool at least 5 minutes.

Halve and pit the avocados; using a spoon, remove the avocados from the skin, then medium dice. Thinly slice the cucumbers into rounds. Roughly chop the peppers. Pick the mint leaves off the stems. Halve the lime crosswise; squeeze the juice into a large bowl. Add the vinegar, honey, and 1 tablespoon of olive oil; season with salt and pepper. Whisk to combine. Add the diced avocados, sliced cucumbers, chopped peppers, and cooled corn. Stir to combine; taste, then season with salt and pepper if desired. Serve the salad garnished with the mint leaves (tearing just before adding) and cheese.

Preheat the oven to 375°F. Line a sheet pan with foil. Transfer the bacon to the foil and arrange in an even layer. Roast 14 to 16 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate.

Meanwhile, wash and dry the fresh produce. Quarter the romaine lengthwise. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the chives. In a bowl, combine the ranch dressing, buttermilk, and half the everything bagel seasoning.  

Place the quartered romaine on a serving dish, cut side up. Drizzle with olive oil and season with salt and pepper. Top with the dressing, halved tomatoes, sliced radishes, and cooked bacon (crumbling before adding). Serve the salad garnish with the sliced chives and remaining everything bagel seasoning. Enjoy!

Wash and dry the fresh produce. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Small dice the celery. Cut off and discard the root end of the lettuce; separate the leaves. Thinly slice the chives. Carefully pick through the crab and remove any shells. If necessary, halve the buns.

In a large pan (nonstick, if you have one), heat half the butter on medium until melted. Add half the buns, cut side down. Toast 1 to 2 minutes, or until lightly browned. Transfer to a serving platter. Repeat with the remaining butter and remaining buns.

To the bowl of lemon juice, add the mayonnaise, half the seasoning, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; whisk to combine. Add the crab and diced celery. Toss to combine. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted buns, lettuce leaves (you may have extra), crab salad, sliced chives, and as much of the remaining seasoning as you’d like.