Zucchini Pancakes

2 medium zucchini (about 3/4 lb)
2 T grated red onion
2 extra large eggs, lightly beaten
6 - 8 T all-purpose flour
1 t baking powder
1 t kosher salt
1/2 t finely ground black pepper
unsalted butter and vegetable oil

Preheat the oven to 300 degrees.

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of flour, the baking powder, salt and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour)

Heat a large (10 – 12”) sauté pan over medium heat and melt 1/2 tablespoon of butter and1/2 tablespoon of oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about two minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

Cold Cucumber Soup with Crab, Dill & Toasted Fennel Seeds

6 lbs European cucumbers, 5 1/4 lbs halved, seeded and cut into chunks, 3/4 lb seeded and cut into 1/8 inch dice, for garnish.
8 t lemon juice
2 T sugar
¾ c heavy cream
1 3/4 t salt
Fresh ground black pepper
Large pinch cayenne
1 1/2 t fennel seeds
9 oz lump crabmeat (about 3/4 cup) picked free of shell
1/2 lb plum tomatoes (about 3), peeled, seeded and cut into 1/4 inch dice
1 T minced fresh chives or scallion tops
3/4 t grated lemon zest
1 T shredded celery leaves
8 fresh basil leaves, shredded
1 T chopped fresh dill

1) In a food processor or blender, puree the cucumber chunks with 4 tsp of the lemon juice and the sugar until smooth. Strain into a large bowl and add the cream, 1 tsp of the salt, 1/4 tsp black pepper and the cayenne. Refrigerate to chill at least two hours.

2) In a small frying pan, toast the fennel seeds over moderately high heat, shaking the pan, until fragrant, about 30 seconds. Grind the seeds in a mortar with a pestle or in a spice grinder.

3) In a small bowl, combine the crabmeat, tomatoes, chives, lemon zest, the remaining 4 tsp of lemon juice and 3/4 tsp of salt, and a pinch of black pepper.

4) To serve, press 3 T of the crab mixture into a 1/4 cup dry measuring cup and unmold in the center of a soup bowl. Sprinkle the diced cucumber on top. Ladle the soup around the crab and sprinkle with the ground fennel seeds, celery leaves, basil and dill.