How about a remoulade sauce and juicy cucumbers? Or a raita type sauce?

We recently tried grilled vinegar potatoes. Slice a dense potato (not russet) in large 1/4" slices, and boil them in white wine vinegar until just tender (not overcooked!). Drain well, toss with EVOO and S&P, then grill until done. (I use a grill basket so I can turn small irems like these. Really tasty.

The recipe source

Here is a link that might be useful: salt-and-vinegar potatoes

I like fried things with crab cakes: onion rings, french fries...

I would make a roasted red pepper soup - cold or hot. I love the flavor with crab...

I make one similar to this using jarred peppers.

Or a rice pilaf or orzo side if that's easy to swallow?

Here is a link that might be useful: Red pepper soup

Here is one of my favorites for this time of year. Zucchini are coming on strong here now.
I play with the amounts, depending on my mood and how much I want.

Potato Zucchini Fritters
CF--Linda in TN

Potato & Zucchini Fritters

2 zucchini
1 medium potato
1 small onion
1 teaspoon dried thyme
2 eggs
1/4 cup flour
1/4 cup oil

Trim zucchini and grate. Peel potato, onion and grate. Mix grated vegetables, thyme, eggs and flour together until combined. Heat oil in a large frying pan and cook tablespoons of mixture in the oil until golden brown and cooked on both sides.
Drain on absorbent paper. Serve warm with sour cream
makes quite a few, depending how large you make them

My notes..I used a 12" zucchini and a large russet potato, cooked in plenty of peanut oil. Used about 1/4C of the mixture for each fritter. Serves 6

Nancy

Veggie kabobs. Just string marinated veggies on skewers and grill.

Well, thanks for all the suggestions. They all sound good especially those zucchini fritters (copy/pasted). DH has just announced he "wants" crab omelettes with grilled asparagus, fresh sliced tomatoes, & cheddar/chive biscuits. So, there ya go... lol

/t

I was going to suggest asparagus to have with the crab - that is my favorite vegetable to have with it. Sometimes I add cooked asparagus to Crab Louis, especially if I do not have avocado at the time. I also like avocado salad with crab, but not guacamole, as the flavors compete too much. Artichoke hearts are good also, and I like a kind of marinated Italian salad with it.

Lars

Asparagus! Have I got an asparagus recipe for you. I made this for DD when she was recovering from a broken jaw and needed soft foods. It was delish and a dish that I will make for company! It is even good the next day.

I regret that the recipe looks long and complicated. It is not complicated at all.

Asparagus Souffle
from Simply Recipes

INGREDIENTS
1 lb asparagus spears, bottom ends trimmed and discarded, thick spears peeled, spears cut into 1-inch pieces
Salt
1/4 cup chopped shallots
1 clove garlic, chopped
1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried
4 Tbsp unsalted butter
1/2 cup finely ground dry bread crumbs
3 Tbsp cake flour (can substitute all purpose flour)
1 1/4 cup whole milk
1/4 teaspoon ground nutmeg
Pinch dry ground mustard
Pinch ground cumin
Pinch ground ginger
Freshly ground black pepper
1/2 cup grated Gruyere cheese (can substitute Parmesan, but frankly I prefer the Gruyere)
3 egg yolks, lightly beaten
5 egg whites
6 8-ounce ramekins

METHOD
1 Blanch asparagus for 2 minutes in boiling salted water (1 teaspoon of salt for every quart of water). Drain. Rinse in cold water to stop cooking. Set aside to let cool.
2 Melt 1 Tbsp butter in saucepan on medium heat. Add shallots, garlic, and thyme. Cook gently until soft, do not let brown. About 4 to 5 minutes. Remove from heat.
3 Puree asparagus and shallot mixture in a blender. Measure out 1 1/4 cup of puree.
4 Butter 6 8-ounce ramekins. Coat well with the bread crumbs, reserving any leftover bread crumbs.
5 Make a thick bechamel sauce. Over medium-low heat, melt 3 Tbsp butter in a medium sized saucepan. Add the cake flour and whisk to completely incorporate the flour into the butter, continue to stir for a couple of minutes. Do not let brown. Very slowly, add the milk to the mixture, little by little, whisking constantly. Stir in 1/2 teaspoon of salt, the nutmeg, cumin, mustard, ginger, and some fresh ground black pepper. Lower the heat to low and let cook for 15 minutes, stirring occasionally to keep the mixture from sticking to the pan.
6 After 15 minutes, remove the bechamel from the heat and stir in the cheese. Transfer the bechamel and the asparagus mixture to a large mixing bowl (if you have a mixing bowl with a pour lip on the side, use it, it will make it easier to pour out later). Taste the mixture and adjust the seasonings. The souffle base should be well-seasoned. Stir in the egg yolks until well combined.
At this point you can make ahead the souffle mixture. Refrigerate to store for up to two days. Return to room temperature before proceeding.
7 Preheat oven to 400 degrees F.
8 Prepare to make a water bath (a bain marie). Have ready a 9x12 baking dish with at least 2 inch sides. Put on a kettle of water to boil.
9 Add a pinch of salt to the egg whites and using a mixer, beat the egg whites to firm but soft, almost stiff, peaks. (Make sure there are no traces of egg yolk or shell in your egg whites before starting.) Do not over-beat. Over-beating results in stiff peaks that are dry, somewhat reminiscent of styrofoam. Use a rubber spatula to first fold in one quarter of the beaten egg whites into the asparagus mixture, then the remaining three-quarters. Use a light touch to keep from deflating the egg whites.
10 Fill ramekins with the mixture up to a quarter-inch from the top. If you want, sprinkle leftover bread crumbs on top. Place the ramekins in the bain marie baking dish. Place baking dish on the middle rack in the oven. Pour boiling water into the baking dish around the ramekins until the water comes up halfway the sides of the ramekins.
11 Bake for 10 minutes at 400 degreesF, reduce the heat to 350 degrees F and bake for about 15 minutes more, until puffed up and golden brown. Don't open the oven door until the souffle is just about done, or it may fall.
You can serve the souffles immediately or you can serve them later. To proceed for serving them later, let the souffles sit in the bain marie for 15 minutes. Then use run a sharp knife around the edges and invert the individual souffles to a buttered baking sheet. Cool to room temperature, wrap in plastic and store in the refrigerator for up to 2 days. Return to room temperature before re-baking. Heat oven to 400 degrees F, bake the souffles on a buttered baking sheet, not in ramekins, for 7-8 minutes, and serve.
Yield: Makes 6 individual souffles.

Ice cream. Big scoop, on the crab cake.

" Ice cream. Big scoop, on the crab cake. "

Don't laugh. Give it a try, you will be surprised.

Google "savory avocado ice cream recipes."

dcarch

Im addicted to green beans,lay them on cookie sheet I have some of the small ones love em about 9x12.Lay them out sprinkle with olive oil,sea salt & pepper,mix a little so oil covers all sides Bake they get sweet really good.