Corn And Crab Cakes Recipes

CORN AND CRAB CAKES

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.

CORN AND CRAB CAKES

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.

EASY CRAB CAKES RECIPE

Steps:

• Preheat oven broiler.
• Combine crab meat, bread crumbs, Old Bay Seasoning, and parsley. Mix until well incorporated. But do not overmix. Crab meat should be lumpy.
• In a separate bowl, beat together mayonnaise, mustard, and egg. Combine with other ingredients and mix well.
• Form into patties and refrigerate for about half an hour. This will allow the crab cakes to firm up and prevent them from cracking or breaking up in the pan.
• Put the patties into a lightly greased baking sheet. Broil for 10 to 15 minutes (or until lightly brown).

SWEET CORN CRAB CAKES

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.

CORNBREAD CRAB CAKES BY LAWRENCE PAGE RECIPE BY TASTY

Steps:

• Over a large bowl, crumble the cornbread into fine crumbs until you have about 2 cups (200 g) worth.
• Add the red pepper, green onion, mayonnaise, sour cream, parsley, cilantro, garlic, beaten eggs, Old Bay seasoning, olive oil, salt, pepper, and crab meat to the bowl.
• Break up the crab meat into fine pieces until it is all uniform in size.
• Mix all the ingredients together with your hands or a wooden spoon until evenly combined.
• Form the mixture into small patties, about 2.5 inches (6 cm) in diameter and ¾-inch (2 cm) thick and set aside.
• Add enough vegetable oil to a large skillet to come about ¼-inch (6 mm) up the sides. Heat the oil over medium-high heat until it reaches 350˚F (180˚C).
• Fry the crab cakes in batches, about 3-4 at a time. Cook on each side until golden brown, about 2-3 minutes.
• Transfer to a paper-towel lined plate to drain.
• Serve with your choice of dipping sauce, or they're great just on their own!
• Enjoy!

CRAB CAKES WITH GRILLED CORN RELISH

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.

CORN AND CRAB CAKES

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.

JUMBO LUMP CRABCAKES WITH SWEET CORN AND JALAPEñO

Steps:

• Place the crabmeat in a bowl, breaking it up as little as possible. In a separate bowl, combine the onion, bell pepper, mayonnaise, mustard, capers, egg, horseradish, salt, pepper, and seafood seasoning. Mix well, add the crabmeat, and fold together, again, taking care not to break up the crabmeat.
• Shape the crabcakes. If you wish, you can roughly shape them by hand before placing the mixture in metal rings or round cookie cutters, each about 2 1/2 inches in diameter. Or you can place the rings on a flat surface, put 2 1/2 to 3 ounces of the mixture in each ring, and press lightly on each cake.
• Preheat a nonstick pan or a seasoned cast-iron skillet over medium heat. Add 1 tablespoon of the butter, but don't let it smoke. Using your finger and a small spatula, guide about four of the rings into the skillet. Cook the crabcakes for 1 1/2 minutes, or until golden brown. Turn them over, using the spatula, and cook again for 1 1/2 minutes or until golden brown. Using the spatula, move the cakes to a sheet pan, and remove the rings. Repeat until the entire mixture is used. About halfway through, discard the butter and use a second tablespoonful.
• To make the corn accompaniment: Place a sauté pan over medium heat, and add 1/2 tablespoon of butter. Be careful not to let the butter burn. Place the corn and jalapeño in the pan, and stir constantly, seasoning with salt and pepper. When the corn is hot (1 1/2 to 2 minutes), stir in the remaining 1 1/2 tablespoons of butter and add the minced thyme. Cook until all the butter has melted. Season to taste.
• Serve one crabcake for an appetizer portion, two for an entrée. Spoon some of the corn mixture over the top of each cake, sprinkle with green onions, and garnish, if desired, with thyme springs.

NANTUCKET CRAB CAKE WITH BACON MAPLE CREAM CORN

Steps:

• Preheat the oven to 350 degrees F.
• For the crab cakes: In a large bowl, combine the crabmeat, cream, mayonnaise, mustard, parsley, Old Bay, bread cubes, scallions, egg, and salt and pepper to taste. Mix together with your hands. Let sit for 10 minutes.
• Form the crabmeat mixture into 4 patties. Heat up a large pan and add the oil. Once the oil is hot, pan-fry the crab cakes until golden brown on both sides. Transfer the crab cakes to a baking sheet and bake until cooked through, 15 to 20 minutes.
• For the creamed corn: Meanwhile, saute the corn kernels in the butter until cooked, 4 to 5 minutes. Add the heavy cream and maple syrup and cook until the sauce thickens, another 4 minutes. Stir in the bacon; add salt and pepper to taste.
• Divide the creamed corn among 4 plates. Top with the crab cakes. Garnish with parsley and a lemon wedge.