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Cakes—the savory, pan-fried kind—are a marvelous delivery device for all sorts of summer leftovers, including crab, shrimp, scallops, corn, eggplant, squash, red beans and more. The formula is simple and straightforward, requiring only about a cup of the central ingredient, along with a few additions. You Just need something to bind it (mayo, egg or both), breadcrumbs (store-bought is fine; freshly made in the food processor is better), fresh herbs and sautéed aromatics.

Having botched many a batch of crab, and other savory cakes over the years, I find the straightest path to success results from simply making the cake small. Large ones tend to fall apart easily, and while cake shards might taste great, they fall short on presentation.

Gently mix a cup of finely-chopped cooked scallop, shrimp, veggies, or mashed, cooked red beans or fresh crabmeat with about half a cup (or to taste) of mayo, a beaten egg, a cup of fresh breadcrumbs, three tablespoons of chopped fresh herbs (basil, parsley, thyme) and a half cup sautéed aromatic veggies. Form cakes no larger than an inch and a half in diameter. Pat breadcrumbs on both sides and sauté in canola oil about three minutes on each side, or until lightly browned. Top with chopped, fresh tomato or tomato coulis flavored with orange peel, fresh avocado or remoulade sauce. Enjoy!