Since you're celebrating all the events in a day at this Around the Clock affair, why not start your day off right with a nutritious, delicious brunch?

Tomato Black-Eyed Pea Salsa

Serves 12, Goes well with tortilla chips or pieces of toasted pita bread.

Ingredients 16 oz black-eyed peas, either drained and rinsed from a can or soaked and rinsed if dry
4 plum tomatoes, seeded and chopped
4 green onions, finely chopped
2 Tbsp. fresh cilantro, chopped
3 Tbsp. freshly squeezed lime juice
1 Tbsp. olive oil
2 cloves garlic, minced
1/2 tsp. chili powder
salt and pepper to taste

Directions

Mix all vegetables and herbs together. Salt and pepper to taste. Serve room temperature or chilled.

Crab Cakes with Low-Fat Citrus Mayonaise

Serves 12-16

Ingredients
1.5 cups cup low-fat mayonnaise
1.5 cups finely chopped onion
6 Tbsp. chopped parsley
12 eggs, slightly beaten
3 tsp. Worcestershire sauce
3 tsp. dry mustard
1.5 tsp. salt
1.5 tsp. hot pepper sauce
6 lbs. fresh crabmeat
6 cups finely crushed soda/saltine crackers
1.5 cups vegetable oil
12 Tbsp. butter
For Low-Fat Citrrus Mayo: 3 cup low-fat mayonnaise
6 Tbsp. fresh lemon juice
2 pinches of salt
6 small cloves garlic

Directions

Mix together the mayo, eggs, onion, and parsley. Add Worcestershire sauce, dry mustard, salt and hot sauce.

Throroughly mix all the crab meat with 1/4 of the cracker crumbs. Add the mayo mix and blend. Shape into 16 cakes. Roll cakes in remaining crumbs.

Place crab cakes on a baking sheet lined with wax paper. Refrigerate for one hour or overnight. Melt 2 Tbsp. of butter and 4 Tbsp. of oil in heavy saucepan or sautee pan. Let foam subside

Place 6-8 crabcakes in the hot butter and oil. Cook over medium heat, 2 to 3 minutes per side. Drain cakes on paper towels. Repeat with remaining butter and oil. Keep crab cakes warm in 200 degree oven while preparing lemon mayo.

For lemon mayonaise: mince garlic. Add to mayo along with lemon juice and salt. Remove cakes from oven. Serve with lemon mayonaise.

Omelet with Guacamole

Serves 12

Ingredients
For the omelets:
24 eggs
3/4 cup milk
butter for the pan
For the guacamole:
6 ripe avocados
3/4 cup sour cream
5 garlic cloves
2 whole tomatoes, chopped
3 Tbsp. lime juice
1 Tbsp. hot sauce
salt and pepper to taste

Directions

To make guacamole: peel avocados and remove pits. Chop finely, then smash with a fork in a mediium bowl, or use a food processor to blend. Add sour cream, and blend thoroughly. Add garlic, tomatoes, hot sauce, lime juice, and salt and pepper and mix. Cover and chill.

To make omelets: Use two eggs for each omelet. Lightly beat eggs with milk; salt and pepper to taste.

Pour egg mixture into skillet with melted butter. Cook on low heat. Just before eggs have set, fill center with 1/4 cup guacamole. Fold omelet and allow to cook for 2 more minutes. Remove. Serve with tortilla chips and black-eyed pea salsa.