Ed Brown serves up his famous crabcakes and tomato-watermelon salad for the US Open

Chef Ed Brown, who runs the restaurant Aces at the U.S. Open, is stopping by the TODAY kitchen to serve up his signature dishes from Arthur Ashe Stadium: a juicy watermelon and tomato salad with creamy mozzarella cheese and all-meat, no-filler crabcakes — aka the most sensational summer meal. For more recipes from the U.S. Open, head here.

Heirloom Tomato and Watermelon Salad with Buffalo Mozzarella by Ed Brown

This dish is all about showcasing the freshest, ripest summer ingredients. Serving it at room temperature allows the flavors to be at their fullest and most vibrant.

All-Crabmeat Crabcakes by Ed Brown

This is the longest standing recipe in my career. It is a tried-and-true dish that never disappoints. Big lumps of fresh crabmeat are lightly combined with just enough ingredients and seasoning to hold together. Baking the crabcakes instead of frying adds just enough crunch without all the added fat of frying.

If you like those recipes from the U.S. Open, you should also try these:

Morimoto's Spicy Tuna Maki by Masaharu Morimoto

Gochujang Fried Chicken Nuggets by SK Kim

This article was originally published on TODAY.com