Maryland Corn & Crab Cakes
This corn and crab cakes recipe tastes like summer by the shore. The tomato and corn salad that accompanies them is a lively addition.
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.
2 1/2 starch, 1 vegetable, 3 lean meat, 2 fat