Chili Lime Gilled Corn
4 ears of corn
1/4 cup fresh lime juice
1 tablespoon butter
1 teaspoon chilli powder (I added a bit more)
1 1/2 teaspoons kosher salt (I left out the salt)
Cut each ear of corn into four sections. Heat the lime juice and the butter in a small pan until the butter melts. Add the chili powder and the salt and whisk to combine.
Roll each piece of corn with the chili lime mixture. Grill on BBQ for 3-5 minutes until the corn begins to darken slightly on the tips. Flip each piece over and brush the tops again with the chili lime mixture. Grill for another 3-4 minutes, until both sides are lightly browned.
 Adapted from Barefeet in the Kitchen
Crab Cakes
1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
1/8 teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
1/2 cup crushed Ritz crackers
1 tablespoon butter
In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Cook until golden brown, about 5 to 6 minutes on each side.
Serve with wedges of lemon and lime and wasabi mayonnaise
A crisp white wine or a cold Corona