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By Lauren Hitch

We’re mixing the end of summer and the beginning of fall with our Facebook Live Show menu.

Chef Daniel Mears with

Harmony of Taste Catering

 and

The Rabbit Hole

, joins us in the DelmarvaLife kitchen to make crab cake tacos and pumpkin panna cotta.  Be sure to likes and follow DelmarvaLife on Facebook so you will get a notification when we go live on Sept. 6 at 2 pm!

Check out the shopping list to cook along with us here:

Crab Cakes – 

  • 1LB Backfin Crab Meat
  • 1t whole grain Dijon
  • 1t worchestshire sauce
  • 1t hot sauce
  • 1t old bay
  • 1t dried parsley
  • 2T mayonnaise
  • 1 whole egg
  • 1 cup cracker crumbs | bread crumbs

Roasted Corn Salsa –

  • 2 Ears of Corn
  • 1 Large Tomato
  • 1 Lime
  • 1t Cumin
  • 1t Coriander
  • 1T olive oil
  • 2T Chopped Cilantro

Pumpkin Panna Cotta –

  • 1 cup whole milk
  • 1 packet gelatin (1/4 ounce)
  • 1½ cup heavy whipping cream
  • ½ cup sugar
  • 1 cup pumpkin pie filling
  • 1t Pumpkin Spice

Salted Caramel Sauce –

  • 1 cup sugar
  • 6 tablespoons unsalted butter, cut into tablespoon pats
  • ½ cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon sea salt
  • Garnish
  • 3 tablespoons pumpkin seeds, roughly chopped (optional)