Beautiful fall day in Eureka Springs. We’ve had three weddings today and I am baking apple pumpkin muffins for tomorrow’s breakfast (page 77 in our cookbook). They sound good for a fall day.

As promised, the crab cake recipe from the August Taste of the Inns event. These are yummy and got great reviews from the participants.
Crab Cakes
1/4 cup mayonnaise
1/4 cup onion, minced
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound lump crab meat, picked over
1 1/2 cups Ritz crackers, finely crushed
2 Tablespoons unsalted butter
1/4 cup vegetable oil
lemon wedges
Assemble the crab cakes: In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crab meat and 1/2 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed.
In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels and then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges. Enjoy!

The August Taste of the Inns was great fun and a big success for the first year! As promised I’ll include the recipes we used. The first is perfect for this time of year, we went to the Farmer’s Market and bought all fresh produce and the Garden Fresh Gazpacho was delicious. It has a touch of spice and a nice crunch to it. It tastes like summer. Give it a try!
Garden Fresh Gazpacho
2 1/2 cups tomato or vegetable juice
1 cup peeled, seeded & finely chopped fresh tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped cucumber
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped green onion
3 Tablespoons white wine vinegar
2 Tablespoons extra virgin olive oil
1 large clove garlic, minced
2 teaspoons finely chopped fresh flat leaf parsley
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
Combine all ingredients in a large glass bowl. Cover and refrigerate overnight. Serve cold.
Makes 5 lunch size servings.