I BBQ'd Zucchini Weenies for lunch and steaks for dinner and hung with my Mum (it's her Birthday today!) We luckily have a peek-a-boo view of the town's local firework display from the backyard so no battling traffic or parking. We watched those then came in and caught the NYC and Boston Pops firework shows on TV with a big bowl of Protein Ice Cream for dessert. Nom nom nom.
For dinner I BBQ'd steak topped with mushrooms sauteed in garlic and a sprinkle of thyme and made this experimental Scalloped Crab and Corn Bake on the side. It was soooo good! It would be perfect for a Brunch too and it is a great use for leftover corn...
Shelly's Scalloped Crab and Corn Bake
4 slices Bacon, cooked & crumbled
1 Maui Onion, diced
2 cups Cooked Corn Kernels (fresh, frozen or canned doesn't matter)
1 (2 oz.) jar Pimentos, drained
1 (6 oz.) can Crab Meat, drained
1 (12 oz.) can Evaporated Milk
1 cup Colby Jack or Cheddar Cheese, shredded
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1 Tablespoon Italian Seasoning (Oregano, Basil, Garlic Blend)
2 Tablespoons Multigrain Pancake Mix, dry (I use this)
2 Large Egg Whites, beaten
1 Large Egg, beaten
Cook bacon, set aside to cool. Saute onion till golden.
Mix onion, crumbled bacon, corn, pimentos, crab together. 
Combine cheese and pancake mix in a small bowl. Heat evaporated milk till small bubbles form on edge. Add cheese mixture stirring constantly. Heat till thickened. Remove from heat and add eggs and egg whites stirring constantly till combined. Add seasonings. Mix. 
Pour cheese sauce over onion mixture and stir to combine. Pour into a greased 2 qt. rectangle Pyrex casserole dish (Pam works great) Bake at 350 for 45-50 minutes or until golden and a toothpick inserted in middle comes out clean.
