This past weekend, I got hit by a serious crab cake craving.  This isn’t exactly unusual for me since I’m pretty much always up for a crab cake.  Shell allergies be damned!  I’d always wanted to try a cornbread crab cake and now seemed a perfect time to try.  Since the cornbread would lend a sweeter taste to the crab cakes, I wanted to layer the flavor profile by layering it with a bed of simple parsley steamed potatoes, and my Aunt Ree’s Cucumber Relish.  The perfect answer to common craving, in brunch form!

Cucumber Relish

Ingredients:
1 Cucumber
1/4 coarsely chopped White Onion
1/4 cup White Vinegar
1/4 cup Sugar
Salt and Pepper, to taste

Directions:
1.  Using a mandoline or spiralex slicer, thinly slice the cucumber lengthwise; cut cucumber strips diagonally, crosswise to julienne the cucumber
2.  In a bowl, mix together the cucumber, onion, white vinegar, sugar, salt, and pepper
3.  Stir all contents together and chill until ready to serve (at least an hour)