Best Crab Corn Cakes Recipes

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LOUISIANA JUMBO LUMP CRAB CAKES WITH ROASTED CORN AND CHIPOTLE MASHED POTATOES WITH REMOULADE AND CHIPOTLE HONEY



Louisiana Jumbo Lump Crab Cakes with Roasted Corn and Chipotle Mashed Potatoes with Remoulade and Chipotle Honey image

Provided by Food Network

Categories     appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 32

5 Idaho potatoes, peeled and chopped
1 cup hot milk
4 ounces melted butter
2 tablespoons oil
1 to 2 ears corn, shucked, kernels removed from the cob
Salt and pepper
Chipotle Puree, recipe follows
1 1/2 to 2 pounds jumbo lump crabmeat
1 ounce garlic, chopped
4 ounces mayonnaise
Pinch chopped fresh herbs (tarragon, thyme, sage)
Salt and pepper
2 cups all-purpose flour
2 eggs, lightly beaten
2 cups bread crumbs
4 tablespoons butter
Basil Oil, recipe follows
Remoulade, recipe follows
3 ounces chipotle in adobo
1/4 bunch cilantro, stemmed
1 ounce garlic
1 bunch basil, leaves picked
1 cup olive oil
2 cloves garlic
Salt and pepper
1 ounce shallot, peeled and sliced
3 ounces cornishons or 1/2 dill pickle
1 tablespoon capers
1/4 teaspoon cayenne pepper
1 cup mayonnaise
1 tablespoon brandy
Salt and pepper

Steps:

  • Mashed Potatoes: Place potatoes in boiling, salted water and cook until soft, about 15 to 20 minutes. Drain. While the potatoes are cooking, combine the hot milk and melted butter. In a small saute pan, add the oil and heat. Add the corn and saute until tender, about 5 minutes. Season with salt and pepper. Add the milk mixture to the drained potatoes with the chipotle puree and sauteed corn and mash. Season with salt and pepper, to taste. Set aside and keep warm.
  • Mix the crabmeat, garlic, mayonnaise, and herbs. Season with salt and pepper. Divide the mixture into 8 equal portions.
  • Place the flour in a shallow dish or bowl. Place the eggs in a separate bowl, and the bread crumbs in a separate bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Refrigerate until ready to cook.
  • Melt 1/2 of the butter in a large saute pan. Add the crab cakes in batches and cook until golden brown on both sides, adding more butter as necessary.
  • Place potatoes in center of plate. Stack crab cakes onto mashed potatoes. Drizzle chipotle honey and basil oil around plate. Place a dollop of remoulade sauce on top of crab cakes.
  • Combine all ingredients in a blender or food processor and puree until smooth.
  • Chipotle Honey:
  • 4 ounces honey
  • 1 ounce chipotle peppers in adobo sauce, pureed
  • Combine the honey with the chipotle puree
  • Blanch the basil leaves in boiling water for 10 seconds. Drain and plunge in a water bath. Dry the leaves well and place in a blender. Add the garlic and puree with oil until smooth. Season with salt and pepper.
  • Combine all ingredients in food processor or blender until smooth.

CORN AND CRAB CAKES



Corn and Crab Cakes image

Provided by Mark Bittman

Categories     easy, quick, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 9

Olive oil
1 egg
2 cups corn
1/2 pound crab meat
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 cup bread crumbs
Flour
Lemon wedges

Steps:

  • Heat one tablespoon of olive oil in a pan over medium-high heat.
  • Beat 1 egg, and add corn, crab meat, mayonnaise and Dijon mustard.
  • Stir in enough bread crumbs to bind.
  • Shape into cakes, dredge in flour, and brown in pan on both sides, about 8 minutes total.
  • Garnish with lemon wedges.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 569 milligrams, Sugar 5 grams, TransFat 0 grams

MINI CRAB CAKES WITH CHERRY TOMATO AND CORN SALSA



Mini Crab Cakes With Cherry Tomato and Corn Salsa image

I love crab cakes and these are very good especially with the salsa. I did not serve this in individual portions, but rather all on one platter as an appetizer, with the salsa on the side. The cook time includes the chilling time for the salsa.

Provided by pines506

Categories     Crab

Time 32m

Yield 18 crab cakes

Number Of Ingredients 22

1 lb lump crabmeat, picked over
1 tablespoon fresh lemon juice
1/2 cup plain breadcrumbs
1 large egg
1/4 cup mayonnaise, plus
1 tablespoon mayonnaise
2 scallions, trimmed and minced
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon dry mustard
salt, to taste
black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons canola oil
6 cups salad greens
2 ears fresh corn, husked
2 cups cherry tomatoes, coarsely chopped
1/2 medium red onion, finely diced
2 scallions, trimmed and minced
1 1/2 tablespoons capers, drained
1 tablespoon balsamic vinegar
1 teaspoon group cumin
1 teaspoon hot sauce (to taste)

Steps:

  • Crab Cakes:.
  • Put crabmeat in medium bowl, sprinkle with lemon juice, and gently toss.
  • In large bowl, mix together bread crumbs, egg, mayonnaise, scallions, parsley, mustard, salt and pepper to taste.
  • Add crabmeat and mix together gently.
  • Shape into small patties, about 1 inch thick and 2 inches wide, and place on baking sheet.
  • Cover with plastic wrap and refrigerate for at least an hour.
  • Heat 1 tbsp each of butter and oil in large skillet over medium-high heat and cook half of the crab cakes until golden, 3-5 minutes per side.
  • Drain on paper towels.
  • Heat remaining butter and oil and repeat with the rest of the crab cakes.
  • To serve, divide salad greens among 6 plates. Top each plate with three crab cakes and spoon the salsa over them.
  • Cherry Tomato and Corn Salsa:.
  • Bring large pot of water to boil. Add corn, return to boil and cook for 5 minutes.
  • Lift corn from water and set aside to cool.
  • When cool enough to handle, scrape kernels off cobs with small, sharp knife and transfer to large bowl.
  • Add tomatoes, onion, scallions, capers, vinegar, cumin and hot sauce and toss gently.
  • Cover and refrigerate at least 2 hours before serving.
  • The salsa will keep in the refrigerator for up to three days.
  • Makes about 3 cups of salsa.

Nutrition Facts : Calories 106, Fat 5.3, SaturatedFat 1.3, Cholesterol 35.3, Sodium 188.3, Carbohydrate 7.6, Fiber 1.2, Sugar 1.7, Protein 7.5

BLUE CORN CRAB CAKES WITH BLACK OLIVE-RED PEPPER RELISH AND BASIL VINAIGRETTE



Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 1h6m

Yield 8 crab cakes

Number Of Ingredients 26

6 tablespoons olive oil
1 medium red onion, diced
2 cloves garlic, finely chopped
2 jalapenos, diced
1/4 cup prepared horseradish, drained
3 tablespoons Dijon mustard
1/4 cup creme fraiche or sour cream
2 pounds lump crabmeat, picked over
2 to 4 tablespoons instant flour (recommended: Wondra)
Salt and freshly ground black pepper
2 cups blue cornmeal
Black Olive-Roasted Red Pepper Relish, recipe follows
Basil Vinaigrette, recipe follows
2 roasted red peppers, peeled, seeded and diced
1/4 cup kalamata olives, pitted and chopped
2 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons basil chiffonade
Salt and freshly ground black pepper
1 cup chopped fresh basil leaves
1/4 cup mayonnaise
3 tablespoons white wine vinegar
Water
2 teaspoons honey
2 tablespoons extra-virgin olive oil
Kosher salt

Steps:

  • Heat 2 tablespoons oil in a medium saute pan over high heat. Add the onion, garlic and jalapenos and cook until soft. Remove from the heat and set aside to cool slightly.
  • In a mixing bowl, whisk together the horseradish, mustard, creme fraiche until combined. Stir in the onion mixture. Add the crabmeat and 2 tablespoons of the flour and gently fold to combine; season with salt and pepper. If the mixture appears too loose, add more flour, tablespoons at a time. Refrigerate, covered for at least 1 hour or up to 1 day.
  • Divide the chilled crab mixture into 8 patties about 1/2-inch thick. Dredge each cake in the corn chips or cornmeal and tap off excess.
  • Heat the remaining 4 tablespoons olive oil in a large nonstick saute pan over high heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Place 2 crab cakes on a dinner plate and top each cake with a tablespoon of the relish and drizzle with the vinaigrette.
  • Combine all ingredients in a small bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
  • Combine the basil, mayonnaise, vinegar and a little water in a blender and blend until smooth. Add the honey, olive oil and salt, to taste, and blend a few more seconds.

CRAB CAKES WITH GRILLED CORN RELISH



Crab Cakes with Grilled Corn Relish image

Provided by Robert Irvine : Food Network

Time 1h10m

Yield about 35 to 40 cakes

Number Of Ingredients 17

2 eggs, whisked
2 teaspoons seafood seasoning
1 1/2 cups mayonnaise
1 1/2 cups panko breadcrumbs
2 teaspoons hot sauce
Salt and freshly ground black pepper
3 pounds lump crab
2 ears fresh corn, husked (peeled, and silky threads removed)
2 Roma tomatoes
1/2 sweet onion
2 tablespoons minced fresh parsley
2 cloves garlic, finely chopped
1 1/2 teaspoons seafood seasoning
2 teaspoons red wine vinegar
3 tablespoons mayonnaise
2 1/2 cups all-purpose flour
1 to 2 sticks unsalted butter, for cooking

Steps:

  • For the crab cakes: In a mixing bowl, mix all the ingredients except the crab until thoroughly mixed. Gently stir in the crab, being careful not to break up lumps. Place in the refrigerator to chill while you prepare the corn relish.
  • For the corn relish: Preheat a grill pan over medium-high heat. Grill the corn on all sides. Kernels should be mostly browned and lightly charred.
  • Next, cut the tomatoes and onion into small dice, and then toss them in a bowl with the parsley, garlic, seafood seasoning, and vinegar. Then, cut the kernels from the cobs, being careful not to include any cob or silk. Add to the bowl and stir. Finish with the mayo, stirring well. (Add more mayo to the mix if too loose. Relish should be thick and easy to spoon onto the crab cakes.)
  • Next, portion the crab mixture into bite-sized cakes. Pour the flour onto a plate. Place the cakes in the flour and toss to coat lightly. You do not want a thick layer of flour.
  • Heat a large saute pan over medium heat. Add 3 tablespoons butter. When the butter is melted, add the crab cakes and cook until golden brown on both sides, 4 to 5 minutes per side. Transfer the cakes to a paper towel to drain. Season with salt.
  • Cook the rest of the cakes in batches, adding more butter as needed. You can wipe out the pan between batches if there are overcooked bits.
  • Top each cake with corn relish and serve.

CRAB & CORN CAKES WITH CHILLI DIPPING SAUCE



Crab & corn cakes with chilli dipping sauce image

Throw out the takeaway menu and make these easy snacks at home

Provided by Sarah Cook

Categories     Dinner, Snack, Starter

Time 25m

Yield Makes 10

Number Of Ingredients 11

1 egg
4 tbsp plain flour
1 small garlic clove , crushed
1 tbsp chopped coriander stalks (use the leaves for the main course)
340g can sweetcorn , well drained (I use Green Giant Original)
170g can white crabmeat , well drained and flaked
2 spring onions , finely sliced
sunflower or vegetable oil , for frying
4 tbsp sweet chilli sauce
juice ½ lime
½ finger-length chunk of cucumber , seeds scraped out, flesh finely chopped

Steps:

  • Tip the egg, flour, garlic and coriander stalks into a food processor with a third of the corn. Whizz to a smooth paste. Mix with the remaining corn, crab, half the spring onions and some seasoning.
  • Stir together the sauce ingredients. Cover a tray with kitchen paper. Heat 5cm depth oil in a large, heavy saucepan - it's ready when a cube of bread browns in 30-40 secs. Drop in dessertspoons of the corn mix, then fry for 2-3 mins, turning, until golden and crisp. Lift onto kitchen paper. Keep warm. Repeat with the remaining mix. Serve the hot cakes sprinkled with the last of the spring onion and the dipping sauce alongside.

Nutrition Facts : Calories 149 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.64 milligram of sodium

CORN AND CRAB CAKES



Corn and Crab Cakes image

Crab cakes may seem out of the question when you're watching the family food budget, but canned crab is a fraction of the cost of fresh, equally nutritious, and ready-to-use without worrying about the need to clean the crab from its shell. In this classic American version, the cakes are embellished with a can of creamed corn (adds a little sweetness and moisture), a dash of hot pepper sauce for pizzazz, and some chopped green onion for a fresh-from-the-garden flavor.

Provided by cannedfood

Categories     Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 (6 ounce) cans crabmeat, drained
1 (8 1/4 ounce) can cream-style corn
2 medium scallions, trimmed and finely chopped (green onions)
1/2 teaspoon hot pepper sauce, such as Tabasco
1 1/2 cups seasoned bread crumbs, divided
3 tablespoons canola oil or 3 tablespoons vegetable oil

Steps:

  • Mix crabmeat, corn, scallions, hot sauce and 3/4 cup bread crumbs in a medium mixing bowl until well blended.
  • Spread the remaining breadcrumbs on a sheet of foil and divide the crab mixture into 8 even portions (about 1/3 cup each). Roll each portion in bread crumbs until the surface is well coated, and form into 1/2-inch thick patties.
  • Heat a large non-stick frying pan over medium-high heat. Pour in some canola or vegetable oil (about 3 tablespoons). When the oil is hot, brown the crab cakes on both sides, about 4 minutes per side.
  • Nutritional Information Per Serving (including 3 tablespoons oil used in cooking): Calories 380; Total fat 14g; Saturated fat 1.5g; Cholesterol 75mg; Sodium 760mg; Carbohydrate 39g; Fiber 3g; Protein 24g; Vitamin A 2%DV*; Vitamin C 8%DV; Calcium 15%DV; Iron 15%DV.
  • *Daily Value.

Nutrition Facts : Calories 381.2, Fat 13.7, SaturatedFat 1.5, Cholesterol 36.1, Sodium 1685.7, Carbohydrate 42, Fiber 3.1, Sugar 4.7, Protein 23.1

CRAB AND CORN CAKES WITH ROASTED PEPPER-YOGURT AIOLI



Crab and Corn Cakes with Roasted Pepper-Yogurt Aioli image

Whole wheat panko crumbs and cornmeal add a golden crunch to these sweet corn and crabmeat appetizer cakes. The tangy Greek yogurt-red pepper aioli topper adds a creamy contrast to the summery dish.

Provided by Voskos

Categories     Trusted Brands: Recipes and Tips     VOSKOS®

Time 42m

Yield 6

Number Of Ingredients 13

½ cup whole wheat panko bread crumbs
½ cup cornmeal
¼ teaspoon salt
¼ teaspoon black pepper
1 (5.3 ounce) container VOSKOS® Nonfat Vanilla Greek Yogurt
3 eggs, lightly beaten
2 cups fresh or frozen corn kernels (thawed, if frozen)
1 (6 ounce) can crabmeat, drained, flaked and cartilage removed
2 tablespoons olive oil
2 (5.3 ounce) containers VOSKOS® Nonfat Vanilla Greek Yogurt
¼ cup roasted red peppers, drained
4 teaspoons lemon juice
2 cloves garlic, minced

Steps:

  • Stir together the whole wheat panko, cornmeal, salt, and pepper. Whisk in VOSKOS® Nonfat Vanilla Greek Yogurt and eggs until combined. Stir in corn and crabmeat.
  • Coat a very large nonstick skillet with olive oil. Heat over medium-high heat. Using a 1/4-cup measure, add six portions of the corn-crab mixture to the hot skillet, spacing evenly. Cook about 6 minutes or until golden brown, turning once. Transfer to a warm serving plate. Repeat with remaining corn-crab mixture. Serve warm with Roasted Pepper-Yogurt Aioli (see below).
  • Roasted Pepper-Yogurt Aioli: Add VOSKOS® Nonfat Vanilla Greek Yogurt, red pepper, lemon juice, and garlic to a blender or food processor. Cover and blend until smooth.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 35.1 g, Cholesterol 108.4 mg, Fat 8.3 g, Fiber 2.7 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 281.1 mg, Sugar 2.4 g

CRAB CAKES WITH ROASTED CORN SUCCOTASH, AND REMOULADE



CRAB CAKES WITH ROASTED CORN SUCCOTASH, AND REMOULADE image

Categories     Shellfish

Number Of Ingredients 29

For the Crab Cakes
2 stalks celery, chopped
1/2 onion, diced
1 red bell pepper, diced
2 cups mayonnaise
1 lemon, juiced
1/4 cup whole-grain mustard
2 tbsp. Old Bay seasoning
1 tsp. celery salt
2 pounds jumbo lump crab meat
2 cups bread crumbs
vegetable oil
For the Roasted Corn Succotash
10 ears corn
2 whole red bell peppers
3 tbsp. butter
1 tbsp. minced garlic
1 onion, diced
mixed fresh herbs, minced (Chef Jason uses a mixture of 1/2 parsley, 1/6 sage, 1/6 oregano, 1/6 thyme)
salt and pepper to taste
For the Remoulade
1 cup sour cream
1/4 cup whole-grain mustard
1/3 cup chopped green onions
dash Tabasco sauce
2 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. black pepper
juice of 1/2 lemon

Steps:

  • For the Crab Cakes Roughly chop the vegetables in a food processor. Stir in mayonnaise and lemon juice and remove to a bowl. Stir in mustard and seasonings and then gently fold in crab and bread crumbs. Form mixture into individual crab cakes and pan sear in vegetable oil until golden brown on each side. If the cakes are thick, put them into the oven at 350 degrees to bake all the way through. For the Roasted Corn Succotash Roast corn in husks at 350 degrees for 30-45 minutes until the husks start to brown. Cool and then peel and corn the corn off the cob. Rub peppers with oil and roast at 400 degrees for 30-45 minutes until blackened on all sides. Alternately, char the peppers on a burner or a grill. Cool peppers, remove skin, and dice. In a sauté pan, melt butter, then add garlic and onions and cook until wilted. Stir in corn, peppers, and herbs. Toss to heat through and season to taste. For the Remoulade Combine all ingredients and refrigerate.

CRAB & SWEET CORN CAKES



Crab & Sweet Corn Cakes image

Provided by Pete Evans

Categories     Shellfish     Vegetable     Appetizer     Side     Backyard BBQ     Seafood     Crab     Corn     Summer     Grill     Grill/Barbecue     Party     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 11

8 ounces cooked crabmeat
2 green onions, thinly sliced
1 red serrano chile, finely chopped
1 tablespoon roughly chopped fresh cilantro leaves
1/2 cup all-purpose flour
1/2 cup cornstarch
2 eggs, beaten
1/2 cup canned corn kernels, drained
2/3 cup crème fraîche or sour cream, to serve
sweet chile sauce, to serve (see note)
lime wedges, to serve

Steps:

  • Lightly mix the crab, green onions, chile and cilantro in a bowl and season with salt and freshly ground black pepper.
  • Sift the flour and cornstarch into a separate bowl. Add 2/3 cup cold water and the eggs and whisk until smooth. Stir in the crab mixture and corn kernels. The mixture should have the consistency of heavy cream.
  • Set up the outdoor grill for direct-heat cooking over medium-high heat. Place a griddle, plancha or piastra suitable for use on an outdoor grill on the grill to preheat. Grease the griddle with some oil. Spoon small amounts of the batter onto the griddle and cook for 3 minutes on each side or until golden. Serve with crème fraîche, sweet chile sauce and lime wedges.

CORN AND CRAB CAKES



Corn and Crab Cakes image

From Betty's Soul Food Collection... Serve crab cakes with a little kick. Taco seasoning and corn are the flavor boosters in this recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 9

1/2 cup frozen corn, thawed
4 medium green onions, chopped (1/4 cup)
1/3 cup fat-free mayonnaise or salad dressing
1 tablespoon Old El Paso™ 40% less-sodium taco seasoning mix (from 1-oz package)
2 cans (6 oz each) white crabmeat, drained, cartilage removed
1 egg, beaten
2 tablespoons water
1/2 cup Progresso™ plain dry bread crumbs
3 tablespoons Old El Paso™ Thick 'n Chunky salsa (any variety)

Steps:

  • Line cookie sheet with waxed paper. In medium bowl, stir together corn, onions, mayonnaise, taco seasoning mix and crabmeat. Shape into 8 patties, using slightly less than 1/4 cup for each patty. Place on cookie sheet; freeze 15 minutes.
  • Heat oven to 450°F. Spray another cookie sheet with cooking spray. In shallow bowl, stir together egg and water. In another shallow bowl or pie plate, place bread crumbs.
  • Dip each patty into egg mixture, coating both sides, then coat with bread crumbs. Place on cookie sheet.
  • Bake 15 minutes; turn patties. Bake about 10 minutes longer or until golden brown. Serve with salsa.

Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g

SWEET CORN CRAB CAKES



Sweet Corn Crab Cakes image

These quick and easy melt in your mouth crab cakes are even better with sweet corn kernels. Dip them in this fabulous remoulade and they are sure to please even the fussiest of eaters!

Provided by 2koolkidz

Categories     Crab

Time 1h10m

Yield 10-12 cakes

Number Of Ingredients 15

1 lb lump crabmeat
1/2 cup seasoned bread crumbs
2 eggs
1/4 cup mayonnaise
1 teaspoon Old Bay Seasoning
1 tablespoon parsley
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard, of choice
1/2 cup frozen corn kernels
1/2 teaspoon pepper
1 cup mayonnaise
1/4 cup Dijon mustard
1/2 lemon, juice of
1 tablespoon parsley
1/2 teaspoon garlic powder

Steps:

  • Cakes:.
  • Add all ingredients together in a medium bowl until well combined.
  • Refridgerate for 1 hour so the mixture will hold "cake" shape.
  • Using ice cream scoop, shape mixture in to "cake" or patty shape and dust with light coating of bread crumbs. This will give it a crunchy outer crust.
  • Saute in pan with al ittle olive oil until golden brown and heated through, approximately 5 minutes each side.
  • Remoulade:.
  • Mix all ingredients together in a small bowl and plate with crab cakes.

Nutrition Facts : Calories 218.8, Fat 12, SaturatedFat 1.9, Cholesterol 84.4, Sodium 620.6, Carbohydrate 15.2, Fiber 0.8, Sugar 3, Protein 13.1

BACON CRAB CAKES WITH PIMIENTO-CORN RELISH



Bacon Crab Cakes with Pimiento-Corn Relish image

While crab cakes may sound like a budget-busting endeavor for a standard barbecue, they don't have to be. Crab comes in different grades usually labeled (in ascending order of quality) special, claw and lump. The texture of the lump meat is certainly lovely, but I like to reserve it for a simple presentation - like a crab salad, for instance - where its pricey texture can really shine. In this case, since we're mixing the crab with all sorts of other things and then frying it, reach for "special" grade - the flavor is the same. They won't, however, last very long. Get your "cook's-spoils" bites in early.

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 19

4 strips smoked bacon
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 1/2 cups corn kernels (from about 3 ears of corn)
Salt and pepper
2 tablespoons apple cider vinegar
2 tablespoons sugar
1 4-ounce jar diced pimientos, drained
1 pound lump crab meat
1 large egg, lightly beaten
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 small onion, finely grated
1 clove garlic, finely grated
2 tablespoons chopped fresh parsley
1/4 to 1/2 cup crushed pretzels, as needed
3/4 teaspoon seafood seasoning, such as Old Bay
Few dashes hot sauce
Salt

Steps:

  • Place a large saute pan over medium heat and cook the bacon until golden brown and crisp, 7 to 8 minutes total. Reserve about 3 tablespoons of the bacon fat in a dish and 2 tablespoons of the bacon fat in the pan. Transfer the bacon to a paper towel-lined plate to cool.
  • Return the pan to medium heat and add the celery, onion, corn and some salt and pepper. Cook the vegetables until beginning to soften, 3 to 4 minutes. Add the vinegar, sugar and pimientos to the pan and cook until the vinegar has reduced and the corn is tender, 3 to 4 minutes. Adjust the seasoning as needed and set the relish aside to cool.
  • Place a large skillet over medium heat with about 1 1/2 tablespoons of the reserved bacon fat. In a large bowl, mix together all of the ingredients for the crab cakes, along with the reserved crisp bacon, adjusting the seasoning as needed with salt and pepper. Working in batches as needed, scoop out about 1/4 cup of mix for each crab cake and cook in the bacon fat, turning once, until golden brown and heated through, about 3 minutes per side.
  • As batches finish cooking, reserve them on a plate; add more bacon fat to the pan as needed throughout cooking.
  • Serve the warm crab cakes over warm or room temperature relish.

EMERIL'S GULFCOAST FISHHOUSE CRAB CAKES WITH SWEET CORN MAQUE CHOUX AND TOMATO JAM RECIPE - (5/5)



Emeril's Gulfcoast Fishhouse Crab Cakes with Sweet Corn Maque Choux and Tomato Jam Recipe - (5/5) image

Provided by smoker

Number Of Ingredients 35

Sweet Corn Maque Choux:
1 pound jumbo lump crabmeat
1 tablespoon unsalted butter
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped yellow onion
2 tablespoons finely chopped celery
1/2 teaspoon Essence, plus more to taste, recipe follows
1/4 cup mayonnaise, preferably homemade
1 teaspoon fresh lemon juice
1 1/2 teaspoons chopped flat-leaf parsley
1/4 cup panko, plus 1 1/2 cups*
Salt
1/2 cup vegetable oil, plus more if needed
1 recipe Sweet Corn Maque Choux, recipe follows
1 recipe Tomato Jam, recipe follows
1 teaspoon olive oil
2 teaspoons unsalted butter
1/2 cup small-diced onion
1/4 cup small-diced red bell pepper
1/4 cup small-diced celery
2 cups sweet yellow corn
1 teaspoon minced garlic
1 teaspoon Essence
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
1/2 cup whole milk
Tomato Jam:
1 cup peeled, seeded and chopped tomatoes
1/2 cup rice wine vinegar
2 tablespoons sugar
1 tablespoon light corn syrup
1 tablespoon honey
1 clove garlic, smashed
1 pinch cayenne pepper

Steps:

  • Carefully pick through the crabmeat, discarding any shells or cartilage. Try to retain as many lumps as possible. Transfer to a mixing bowl and refrigerate while you prepare the remaining ingredients. In a medium skillet melt the butter and cook the red bell pepper, onion, and celery until softened and translucent, about 4 minutes. Season with 1/2 teaspoon of Essence and set aside to cool. When the vegetables have cooled, add them to the crabmeat, along with mayonnaise, lemon juice, parsley, and 1/4 cup of the panko. Mix gently but thoroughly to combine. Add salt, to taste. Divide the crab cake mixture into 8 equal portions and, using your hands, form into cakes about 2 1/2 to 3-inches in diameter. Dredge the crab cakes in the remaining panko until cakes are completely coated on all sides. In a medium skillet heat half of the vegetable oil over medium heat until hot but not smoking and add as many crab cakes as will fit comfortably, usually 3 to 4. Cook until golden brown on both sides and warmed through, 2 to 3 minutes per side. Transfer to paper towels to drain briefly while you add the remaining oil and cook the remaining crab cakes. Gently transfer to serving plates and serve with the Sweet Corn Maque Choux and a dollop of the Tomato Jam. Sweet Corn Maque Choux: 1 teaspoon olive oil 2 teaspoons unsalted butter 1/2 cup small-diced onion 1/4 cup small-diced red bell pepper 1/4 cup small-diced celery 2 cups sweet yellow corn 1 teaspoon minced garlic 1 teaspoon Essence 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 1/2 cup heavy cream 1/2 cup whole milk Heat a 10-inch saute pan over medium heat. Add the olive oil and butter to the pan and cook until the butter is melted, about 45 seconds. Add the onions, bell peppers and celery to the pan and cook, stirring often, until the onions are translucent, and the peppers and celery are soft, about 4 minutes. Add the corn, garlic, Essence, salt and cayenne to the pan and cook, stirring often, for 10 minutes. Add the cream and milk to the pan and reduce the heat to low. Continue to cook the corn until tender and most of the cream has reduced and the maque choux is creamy, 3 to 4 minutes. Tomato Jam: 1 cup peeled, seeded and chopped tomatoes 1/2 cup rice wine vinegar 2 tablespoons sugar 1 tablespoon light corn syrup 1 tablespoon honey 1 clove garlic, smashed 1 pinch cayenne pepper Combine all the ingredients in a small saucepan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. Remove the pan from the heat and allow to cool to room temperature before serving.

CORN-CRUSTED CRAB AND SHRIMP CAKES WITH SUMMER HERBS SAUCE



CORN-CRUSTED CRAB AND SHRIMP CAKES WITH SUMMER HERBS SAUCE image

Categories     Fish

Yield 8 Crab cakes

Number Of Ingredients 26

Summer Herbs Sauce
1 cup mayo
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
Minced zest of 1 lemon
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Crab and Shrimp Cakes
8 ounces jumbo lump crabmeat, picked over
8 ounces shrimp, peeled, deveined, and roughly chopped
1 red bell pepper, finely diced
3 scallions, thinly sliced
1 celery rib, finely diced
1 cup fresh corn kernels
1/2 cup mayo
3/4 cup dry bread crumbs
1 egg, beaten
1 teaspoon salt
1/2 teaspoon Tabasco sauce
1 cup cornmeal
1/4 cup olive oil

Steps:

  • 1. Prepare the Summer Herbs Sauce: Combine all of the ingredients in a small bowl and whisk together. Cover and refrigerate for 1 hour before serving. The sauce will keep in the refrigerator for up to 3 days. 2. Combine the crabmeat, shrimp, bell pepper, scallions, celery, corn, mayonnaise, bread crumbs, egg, salt, and Tabasco in a large bowl; mix well. 3. Chill crabmeat mixture minimum of 1 hour. 4. Place the cornmeal in a shallow dish. Shape the crab and shrimp mixture into 8 equal cakes. (Can be made into smaller cakes if wanted.) Dredge each cake in the cornmeal to coat both sides well. 5. In a large skillet set over medium-low heat, heat the oil until it ripples. Carefully add a few of the crab cakes and cook until golden brown and cooked through, about 4 minutes on each side. (Shorter time for smaller cakes.) Cook the remaining cakes, adding more oil, if necessary. Serve warm, with the Summer Herbs Sauce.

CORN CAKES WITH CRAB AND SMOKY AVOCADO YOGURT



Corn Cakes with Crab and Smoky Avocado Yogurt image

Provided by Bobby Flay

Categories     appetizer

Time 1h50m

Yield 16 corn cakes

Number Of Ingredients 18

2 ripe avocados, diced
1 cup Greek yogurt (2 percent)
1/2 cup fresh cilantro leaves
2 teaspoons chipotle in adobo puree (see Cook's Note)
Juice of 1/2 lime
Kosher salt and pepper
1 cup whole milk
4 tablespoons unsalted butter, diced, plus more for cooking the corn cakes
1 tablespoon clover honey
1 1/2 cups corn flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/8 teaspoon cayenne powder
2 large eggs, separated
2 cups fresh or frozen corn kernels
1 large egg white
8 ounces jumbo lump crab meat
Microgreens, for garnish

Steps:

  • For the avocado yogurt: Put the avocados, yogurt, cilantro, chipotle puree, lime juice and some salt and pepper in a blender. Blend until smooth. Cover and refrigerate for at least 30 minutes and up to 4 hours to let the flavors meld.
  • For the corn cakes: Combine the milk, butter and honey in a small saucepan. Bring to a simmer over low heat and cook until butter has melted. Remove from the heat and let cool for 5 minutes.
  • Meanwhile, whisk together the corn flour, baking powder, salt and cayenne in a large bowl.
  • Whisk the egg yolks in a bowl until smooth. Add the cooled milk mixture and mix until smooth, then stir in the corn. Stir the wet mixture into the dry mixture until a batter just comes together. In a clean, dry bowl, beat the 3 egg whites until stiff (they should hold their shape), then fold them completely into the corn mixture.
  • Heat some butter in a cast-iron skillet over medium heat until almost smoking. Working in batches, make the cakes with 2 tablespoons of batter each, leaving a few inches of space between them as they spread quite a bit. Cook until browned on the bottom and starting to bubble around the edges, about 2 minutes. Flip the corn cakes with a spatula and cook until lightly browned on the reverse side, about 1 minute. Remove to a baking rack to drain.
  • To assemble: Top each corn cake with a dollop of avocado yogurt, a few pieces of crab and some microgreens.

OLD BAY CORN FLAKE CRAB CAKES RECIPE - (4.7/5)



Old Bay Corn Flake Crab Cakes Recipe - (4.7/5) image

Provided by ltrodrigu

Number Of Ingredients 12

1 cup corn flakes cereal
Splash of milk
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 pound lump crabmeat
1 tablespoon baking powder
1 tablespoon chopped parsley
1 teaspoon Old Bay seasoning, plus more for frying
1/4 teaspoon salt
1 egg, beaten
Olive oil for frying
Lemon wedges, for serving

Steps:

  • In a bowl, crush corn flakes into a crumbly powder. Moisten corn-flake powder with a splash of milk to create a loose consistency. Stir in mayonnaise and Worcestershire sauce. Then stir in crabmeat, baking powder, parsley, Old Bay, salt and egg until thoroughly combined. Shape into patties, then chill in refrigerator for 40 minutes. Heat ¼ inch oil in a large cast-iron skillet over medium heat. Remove crab cakes from refrigerator and sprinkle with additional Old Bay. Add crab patties to pan, working in batches if necessary. Pan-fry until golden-brown on exterior, 2-3 minutes per side. Serve with lemon wedges.

CRAB & CORN CAKES WITH CORIANDER DIPPING SAUCE



Crab & Corn Cakes With Coriander Dipping Sauce image

I have not made this as yet, but am posting here to make so very soon. I have posted because I know of a few chefs here on zaar catching crabs at this moment... so might like this recipe!!!! Found in the Herald Sun -- this looks a fantastic recipe!

Provided by Tisme

Categories     Crab

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

1 egg
1/3 cup plain flour
1 garlic clove, finely chopped
4 coriander sprigs, stalks only roughly chopped, KEEP leaves for sauce
420 g sweet corn, drained
200 g fresh crabmeat
2 spring onions, thinly sliced
sunflower oil, for frying
1/2 cup caster sugar
1/4 cup rice wine vinegar
1 tablespoon fish sauce
1 tablespoon sweet chili sauce
2 small red chilies, finely chopped
2 tablespoons coriander leaves, finely chopped

Steps:

  • Place the egg, flour, garlic, coriander stalks (only stalks) and one-third of the corn in a food processor and process to a rough paste. Add remaining corn, crab and spring onion, then pulse briefly to just combine. Season well.
  • For the dipping sauce, place sugar in a pan with rice wine vinegar and 1/4 cup of water, then stir over low heat until sugar dissolves and cool mixture slightly, then add fish sauce, sweet chilli sauce, fresh chilli and chopped coriander leaves. Set aside sauce for dipping.
  • Half-fill a deep-fryer or large saucepan with oil and heat to 190C (a cube of bread will turn golden in 30 seconds when oil is hot enough).
  • Working in batches, carefully drop heaped tablespoons of batter into the oil for each fritter. Fry fritters for 1-2 minutes until golden and crisp, turning whilst cooking. Remove with a slotted spoon and drain on paper towel.
  • Serve cakes immediately with dipping sauce.

Nutrition Facts : Calories 100.1, Fat 1.1, SaturatedFat 0.2, Cholesterol 25.3, Sodium 179.7, Carbohydrate 18.8, Fiber 1.2, Sugar 10, Protein 5.2

CRAB CAKES WITH ROASTED CORN SUCCOTASH AND REMOULADE



CRAB CAKES WITH ROASTED CORN SUCCOTASH AND REMOULADE image

Categories     Shellfish     Dinner

Number Of Ingredients 29

For the Crab Cakes
2 stalks celery, chopped
1/2 onion, diced
1 red bell pepper, diced
2 cups mayonnaise
1 lemon, juiced
1/4 cup whole-grain mustard
2 tbsp. Old Bay seasoning
1 tsp. celery salt
2 pounds jumbo lump crab meat
2 cups bread crumbs
vegetable oil
For the Roasted Corn Succotash
10 ears corn
2 whole red bell peppers
3 tbsp. butter
1 tbsp. minced garlic
1 onion, diced
mixed fresh herbs, minced (a mixture of 1/2 parsley, 1/6 sage, 1/6 oregano, 1/6 thyme is good)
salt and pepper to taste
For the Remoulade
1 cup sour cream
1/4 cup whole-grain mustard
1/3 cup chopped green onions
dash Tabasco sauce
2 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. black pepper
juice of 1/2 lemon

Steps:

  • For the Crab Cakes Roughly chop the vegetables in a food processor. Stir in mayonnaise and lemon juice and remove to a bowl. Stir in mustard and seasonings and then gently fold in crab and bread crumbs. Form mixture into individual crab cakes and pan sear in vegetable oil until golden brown on each side. If the cakes are thick, put them into the oven at 350 degrees to bake all the way through. For the Roasted Corn Succotash Roast corn in husks at 350 degrees for 30-45 minutes until the husks start to brown. Cool and then peel and corn the corn off the cob. Rub peppers with oil and roast at 400 degrees for 30-45 minutes until blackened on all sides. Alternately, char the peppers on a burner or a grill. Cool peppers, remove skin, and dice. In a sauté pan, melt butter, then add garlic and onions and cook until wilted. Stir in corn, peppers, and herbs. Toss to heat through and season to taste. For the Remoulade Combine all ingredients and refrigerate.

CORN CAKES: AREPAS & CORN-AND-CRAB CAKES



CORN CAKES: AREPAS & CORN-AND-CRAB CAKES image

Categories     Side     Lunch     Corn

Number Of Ingredients 8

Arepas
Butter
Cornmeal
Egg
Milk
Grated Cheddar
Corn kernels.
Substitute butter for oil. Use 1 cup cornmeal; skip the flour and baking powder. Beat the egg with 1 cup milk and add 1 cup grated Cheddar; use just 1⁄2 cup corn kernels. (Batter will be thinner.) Cook like pancakes, until golden and fluffy. Garnish: Cheddar and avocado.

Steps:

  • Corn & Crab Cake Olive oil Egg Corn Crab meat Mayonnaise Dijon Bread crumbs Flour Lemon wedges Use olive oil; skip the cornmeal and baking powder. Beat 1 egg; add 2 cups corn, 1/2 pound crab meat, 1/4 cup mayonnaise and 1 tablespoon Dijon; skip the milk. Stir in enough bread crumbs (1/2 cup) to bind. Shape, dredge in flour, brown on both sides, 8 minutes total. Garnish: Lemon wedges.

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