Asparagus and crab quiche with fresh sliced tomatoes on the side. Yum! Not sure where the corn would fit in though. lol

I would grill the asparagus; make a corn and tomato saute with pecans, scallions and browned butter and also make crab cakes.

Quiche sounds good too but I love crab cakes.

I'd make a salad with the corn and tomatoes, maybe add some black beans. Crab cakes and roasted asparagus. And I'd save the asparagus ends for soup tomorrow to go with a sadwich with the leftover crab cake, if there is any. Leftover salad can be used as a dip for tortilla chips...

Annie

Crab cakes and salad sound great.

For fun, I might also:
- Cut the corn off the ears, dice the middle part of the asparagus (the tender part of the stems), par-boil both in milk (adds sweetness).
- Take the rest of the asparagus stems, boil or microwave them until limp, puree in food processor w/ milk or cream, some salt and pepper, to make a quickie sauce.
- Cut the tops off the tomatoes and hollow them to make cute little bowls.
- Combine the corn, asparagus bits, crabmeat and diced tomato flesh into a stuffing. Maybe some breadcrumbs too, and a bit of milk/butter so it is not too dry.
- Fill the tomato bowls with the stuffing, bake until done (won't take long, 10 min?, check them), top w/ breadcrumbs (and a bit of grated cheese if you like), broil for a minute (during which you are sitting on the floor, oven door open, never taking your eyes off the toasting crumbs).
- Meanwhile, cook the asparagus tips however you want (for convenience, just roast them with oil and salt in the same oven as the tomatoes).
- Spread the sauce on a plate, place a stuffed tomato in the pool, garnish with the tips.

I guess this might be a bit tedious if you bought cherry tomatoes.

Personally, I would cook the asparagus before putting it in a crab salad. I often use it in place of avocado when I make Crab Louis. Here is my recipe for the dressing:

Louis Salad Dressing:

2/3 cup mayonnaise
1/3 cup chili sauce (medium)
2 green onions, minced
2-3 tsp lime or lemon juice
1 tbsp prepared horseradish
dash of bottled hot sauce or cayenne, to taste
1 tsp Worcestershire sauce (optional)

Combine all ingredients and mix well.

To make the salad, I use Romaine lettuce, tomatoes, hard boiled eggs, black olives, green onions, and mushrooms, in addition to the crab and asparagus (or avocado). I leave out ingredients I do have, but the lettuce is pretty essential.

Lars

crab and grilled corn chowder with an asparagus and tomato salad???

Mmmm :-) I'd make pasta, I think.

Crab, tomato, asparagus pizza with a white garlic sauce and plenty of mozz cheese!
Save the corn for another meal.

Deanna
(who's been craving a white pizza for a week and haven't made one yet...)

Oh crabcakes with asparagus in lemon on the side and tomato with balsamic slices. I have been looking for an excuse to post this recipe - a friend made it for my Kentucky Derby party and it was a HUGE hit! I would add the corn to the crab cake recipe..... here it is as published (and absolutely TO DIE FOR):

Mini Corn Bread Crab Cakes with Lemon-Caper Sauce

Bake the corn bread up to three days in advance, and keep in a zip-top plastic bag. Combine the sauce ingredients and assemble the crab cakes the night before; refrigerate separately. Any leftover crab cakes are terrific with a green salad.

This recipes goes with Buttermilk Corn Bread.

Photo by: Becky Luigart-Stayner; Cindy Barr; Leigh Ann Ross YIELD: 16 servings (serving size: 1 crab cake and about 1 teaspoon mayonnaise mixture)
COURSE: Appetizers, Hors d'Oeuvres
Ingredients
Sauce:
1/3 cup reduced-fat mayonnaise
1 1/2 tablespoons chopped fresh chives
1 tablespoon capers, drained and chopped
1/4 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1/4 teaspoon hot pepper sauce (such as Tabasco)
1/8 teaspoon minced garlic
Dash of freshly ground black pepper
Crab cakes:
2 teaspoons olive oil
1/2 cup sliced green onions
1/3 cup finely diced red bell pepper
1/3 cup finely diced green bell pepper
1 garlic clove, minced
1/4 cup reduced-fat mayonnaise
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon hot pepper sauce
1 teaspoon (30%-less-sodium) Old Bay seasoning
1 large egg, lightly beaten
2 cups crumbled Buttermilk Corn Bread
1 pound lump crabmeat, shell pieces removed
Cooking spray
Fresh chives (optional)
Preparation
To prepare sauce, combine first 8 ingredients; chill.

Preheat oven to 400ð.

To prepare crab cakes, heat oil in a small nonstick skillet over medium-high heat. Add onions, bell peppers, and garlic to pan; sauté 3 minutes. Remove from heat; cool. Combine bell pepper mixture, 1/4 cup mayonnaise, and next 6 ingredients (through Old Bay); stir in egg. Fold in Buttermilk Corn Bread and crabmeat. Scoop mixture into 16 portions (about 1/4 cup each) onto 2 baking sheets coated with cooking spray. Lightly cover, and refrigerate 1 hour. Uncover and bake at 400ð for 12 minutes or until lightly browned. Remove from baking sheet with a metal spatula. Serve with sauce. Garnish with chives, if desired.

Here is a link that might be useful: corn bread crab cakes

Typical ingredients / menu for us.
Crab cakes
Grilled asparagus
Corn on the cob
Tomatoes sliced, w/ mozzarella & fresh basil - lightly drizzled w/ a good Balsamic.
Yum - delicious summer meal.

You guys are so full of wonderful ideas! All sounded good to me.

Well, I certainly knew who to ask for good ideas! I agree with ilovetn: they ALL sound good!

I came across this recipe just yesterday, you could sub orzo or another grain depending on what you have on hand and add in the crab meat.

Here is a link that might be useful: Quinoa salad w/avocado & corn

As it turn out, I happen to have everything in the refrigerator and a 1/2 can of frozen crab meat.

On my way back from work, I picked up 12 ears of corn from the supermarket. ($0.17 each)

I will see what I can come up with for dinner.

dcarch

So many good ideas already.

Here is what I came up with, using tomatoes, asparagus, corn and crab meat:

Crab cakes on creamed corn.

Crab cake - I like crab cakes with much simpler seasonings, otherwise they are no different than fish cakes. Carmelized onions, choped tomatoes, Egg white and flour, various seasonings.

Creamed corn - pureed corn, egg yolks, butter.

Aspargus, plain blanched.

dcarch

I actually saw a salad made out of those ingredients in the deli section of Whole Foods this week. It had a creamy dressing of some kind.