This week Chef Joe is sharing a few more summer recipes with SOHO fans. First, his simple and oh-so-yummy watermelon punch. (We’re also offering it at the restaurant this week for $3 a glass).
4 cups cubed watermelon (1-2 inch diced)
4 cups cool filtered water
1/2 cup sugar
– In a blender, puree all ingredients together until smooth and pour over ice. Garnish with a small piece of watermelon and lime. (Mixture can be filtered if pulp is not desired).
Chef Joe also recommends trying the punch recipe with pineapples, cantaloupe, or honeydew melon for more tasty summer refreshment.
In addition to the popular fried green tomato slider mentioned last week, SOHO serves up crab cake sliders every evening. The recipe is below for those interested in trying the savory treat at home. If you’re in the mood to have someone else do the cooking, we’ll be happy to serve up a plate for you the restaurant – 3 sliders are only $10.
Crab Cake Sliders (makes 6 sliders)
1/2 pound cooked and cleaned lump crab meat
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon minced celery
1 tablespoon minced onion
1/2 cup plain bread crumbs
1/3 cup mayonnaise
1 tablespoon chopped fresh basil
1 teaspoon chopped garlic
1 teaspoon lemon juice
1/2 cup fresh spinach leaves
6 each roma tomato slices
6 each slider buns or dinner rolls
– Mix all crab cake ingredients, divide into 6 cakes, and brown in olive oil on medium heat until golden brown on both sides.
– Mix sauce ingredients and put aside.
– Toast buns lightly. Spread sauce on both sides and layer the crab cake, a few spinach leaves and one slice of roma tomato to create a sandwich. Enjoy!