Recipe Image

Maryland Corn & Crab Cakes

  • 1 h
  • 1 h
EatingWell Test Kitchen
“This corn and crab cakes recipe tastes like summer by the shore. The tomato and corn salad that accompanies them is a lively addition.”

Ingredients

    • Crab Cakes
    • 1 cup corn kernels (see Tip)
    • 1 cup fine, dry breadcrumbs, preferably whole-wheat, divided
    • ¼ cup low-fat mayonnaise
    • ¼ cup finely chopped red bell pepper
    • ¼ cup finely chopped fresh parsley
    • 1 tablespoon Dijon mustard
    • 1 large egg, lightly beaten
    • 1 tablespoon lemon juice
    • 1 tablespoon fresh dill or 1 teaspoon dried
    • 1 teaspoon hot sauce
    • ¼ teaspoon Old Bay seasoning
    • 1 pound pasteurized crabmeat, drained if necessary, picked over
    • 2 tablespoons extra-virgin olive oil, divided, for cooking
    • Corn Salad
    • 2½ cups corn kernels
    • 2 cups chopped ripe tomatoes
    • ½ cup diced red onion
    • 1 tablespoon extra-virgin olive oil
    • 2 teaspoons white balsamic or white-wine vinegar
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 4 lemon wedges for serving

Directions

  • 1 To prepare crab cakes: Combine 1 cup corn, ½ cup breadcrumbs, mayonnaise, bell pepper, parsley, mustard, egg, lemon juice, dill, hot sauce and Old Bay seasoning in a large bowl. Gently mix in crabmeat. Pack a ½-cup measuring cup with the crab cake mixture and unmold into your hand. Pack the mixture into a ball, then gently pat into a 3-inch cake about 1 inch thick. Repeat with the remaining crab mixture, forming 8 crab cakes total.
  • 2 Place the remaining ½ cup breadcrumbs in a shallow dish. Gently dredge both sides of each crab cake in the breadcrumbs; transfer to a large plate. (Discard any remaining breadcrumbs.) Refrigerate.
  • 3 To prepare corn salad: Combine 2½ cups corn, tomatoes, red onion, 1 tablespoon oil, vinegar, salt and pepper in a medium bowl.
  • 4 To cook crab cakes: Place a large baking sheet in the oven; preheat to 250°F.
  • 5 Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 4 crab cakes; cook until golden brown, 3 to 4 minutes per side. Transfer to the baking sheet. Reduce the heat under the pan to medium-low and add the remaining 1 tablespoon oil. Cook the remaining crab cakes until golden brown, 2 to 4 minutes per side. Serve with the salad and lemon wedges.
  • Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 4 hours.
  • How to Remove Corn Kernels Stand an ear on its stem end and slice the kernels off with a sharp knife. To extract the corn “milk” and get more flavor for sauces, soups or puddings, add another step to the process: After cutting the kernels off, press the dull side of the knife down the length of the ear to push out the rest of the corn and its milk. Yield: You'll get about 1 cup fresh kernels from one large ear of corn.
  • Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
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