Yet again, in an effort to not let go of summer (…you too?), we continue to push the envelope on variations of traditional summer flare. In New England, the summer season always seems short. Although this year was much warmer and for much longer than previous years, we definitely got our seasonal worth from local provisions and home grown vegetables, and with many versions of the every-loved crab cake.  Fritters versus crab cakes, and with a creamy avocado sauce along with a spinach and strawberry salad, made for a simple alternative.

SECRET INGREDIENT: Cumin seeds in avocado cream sauce

Corn & Crab Fritters with Avocado Cream Sauce

• 1 cup flour
• ¼ cup cornmeal
• 1 ½ tsp baking powder
• Ritz crackers
• Parsley
• Coriander
• Cayenne
• salt & pepper
• ¼ cup milk
• ¼ cup half & half
• Sour Cream
• 2 large eggs
• Corn kernels
• Crabmeat
• olive oil
• Lemons

Avocado Cream Sauce

• Avocado
• Garlic
• Yogurt
• Tomato
• Half & half
• Red onion
• Scallion
• Cilantro
• Lime
• Cumin seed
• Salt & pepper