Man, some people!! ; )

My dear friend Pam has been after me to update this blog for some time. I admit, I hadn't realized a full six weeks had flitted by - probably because I mentally write this blog all the time, since I am obsessed with good food.

SO, dearest Pammie, and other foodie friends, here's a new post for you. I'm thinking seafood is always a good topic. Actually, Pam and I made some crabcakes and this absolutely divine sauce last week, so let's talk about that.

For my crabcakes recipe, click here. There are also other sauce recipes on this post.

For the sauce, I was fortunate to have on hand some gorgeous, organic, local, vine-ripened yellow and red tomatoes. You can pretty much do anything if you have plenty of butter and dill on hand, and we basically added various produce from the fridge. Hopefully I'm not forgetting anything... I think the actual conglomeration went something like this:

Ann & Pam's Fabulous Sauce


1 to 1 1/2 sticks unsalted butter
2-3 Tbs fresh dill, chopped
2-3 Tbs dill seeds
~1 Tbs paprika
1/2 tsp cayenne
1/8 tsp crushed red pepper


2-3 each small yellow & red tomatoes, sliced, then quarter the slices
1/2 jar marinated artichoke hearts, roughly chopped
1 large scallion, minced
2-3 cloves garlic, minced
fresh ground sea salt
fresh ground black pepper


Prep all your veggies, and put the tomatoes and artichoke hearts in a medium bowl. Melt the butter in a small saucepan over medium heat. Turn the heat down a bit and add the dill seed, scallion, garlic, paprika, cayenne and crushed red pepper. Saute for just a minute or two, stirring often, then add the fresh dill and saute another minute or two. Remove from heat and pour the sauce over the veggies so that they marinate in it while you're frying the crabcakes. Add salt & pepper to taste. Serve in a ramekin next to the crabcakes, or else use a slotted spoon when you're topping the crabcakes with it.