Rating: 4 stars
2 Ratings
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This corn and crab cakes recipe tastes like summer by the shore. The tomato and corn salad that accompanies them is a lively addition.

Source: EatingWell Magazine, July/August 2012

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Ingredients

Crab Cakes
Corn Salad

Directions

Instructions Checklist
  • To prepare crab cakes: Combine 1 cup corn, 1/2 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 1/2-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.

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  • Place the remaining 1/2 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.

  • To prepare corn salad: Combine 2 1/2 cups corn, tomatoes, red onion, 1 tablespoon oil, vinegar, salt and pepper in a medium bowl.

  • To cook crab cakes: Place a large baking sheet in the oven; preheat to 250 degrees F.

  • 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.

Tips

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.

Nutrition Facts

2 crab cakes & about 1 cup salad
437 calories; protein 31.7g; carbohydrates 45.2g; dietary fiber 5.8g; sugars 13.3g; fat 16.8g; saturated fat 2.8g; cholesterol 181.9mg; vitamin a iu 1708.2IU; vitamin c 44.1mg; folate 89.6mcg; calcium 155mg; iron 7mg; magnesium 64.9mg; potassium 663.9mg; sodium 1040mg; thiamin 0.3mg; added sugar 1g.

2 1/2 starch, 1 vegetable, 3 lean meat, 2 fat

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