Grill and Chill

Our friends Mandy and Jeff came up this weekend so that Matt and Mandy could run in the Warrior Dash in Mountain City (it is pure craziness!)... after an early morning and a long day of running through the mud, under barb wire, over obstacles, and through the mountains, all we wanted to do was relax.  We took in the sights of the Mountain Laurel Festival in downtown Clarkesville and then decided that an easy dinner at home was in order.  We made crab cakes with lime garlic aioli, grilled corn, veggies, chicken, and shrimp.  The worst thing we had to deal with was an errant shower near the end of cooking, but that was nothing compared to the morning!

Crab Cakes
15oz lump crab meat
1 egg
2-3 cloves minced garlic
dash of S&P
1/2 C Italian bread crumbs
1/2 bell pepper diced
1/4 vidalia onion diced

Mix the above ingredients well and allow it all to chill in the fridge for 1 hour and then make patties.  The above recipe made 4 large crab cakes which we cooked in a cast iron skillet in a olive oil with a dab of butter. 

Lime Garlic Aioli
2 tbsp mayo
2 tbsp sour cream
3 cloves minced garlic
S&P to taste
1 tsp Cavendars
juice of 1 lime

blend well and refrigerate.

For the veggies, chicken, and shrimp, we skewered them up and grilled over medium heat with a little butter.  Season as it cooks with garlic powder, onion powder, and then a dab of blackening on the shrimp...a feast fit for Warriors!

a few pics from the Warrior Dash (the other pictures did not upload correctly...)