Is It Autumn Yet?

By Christy Rost, September 2004

I always find the transition between summer and fall to be a challenge. The calendar reads September, but here in Texas it feels more like July. My garden beds are showing signs of stress from long months of battling the heat, and I'm longing to store away my summer cottons in exchange for richly-hued, autumn-weight fabrics.

Garden centers advertise chrysanthemums at outrageously low prices, but my green thumb begs me to wait until outdoor temperatures moderate. After all, my wise inner gardener assures me, newly-planted tender plants will have just as much difficulty coping with the heat as I. So I content myself with fashioning new autumn wreaths for the front doors, and decorating the tops of china cabinets, bookcases, and fireplace mantels with autumn arrangements. At least when our cooler temperatures finally arrive, I'll be ready to greet the new season in style.

I'm already dreaming of the soups and casseroles I'll soon be making, and the aroma of roasted meats and freshly-baked yeast breads that will greet my husband, Randy when he walks in the door after a day at the office.

But wait! It's still hot outside! What can I serve for dinner that's quick and easy to prepare, and tasty on a hot, steamy day? Why, crab cakes, of course! These savory, tender cakes of sweet crab meat have a light, crispy exterior and just the right amount of "zip", thanks to the addition of Worcestershire and Tabasco. I make them early in the day and chill them until I'm ready to cook, or if I'm in a hurry, I form the crab cakes shortly before cooking and chill them until they firm up. A quick sauté on each side and dinner is ready!

Of course, crab cakes are a treat no matter what time of year it is. As a main dish during the week or a first course when you're entertaining, these delicate, savory cakes transform dinner into "haute cuisine". Just click on the Recipes link above to find my crab cakes recipe.