Crab And Corn Cakes With Roasted Pepper Yogurt Aioli Recipes
CRAB CAKES WITH CREOLE MUSTARD AIOLI AND GRILLED CORN, RED ONION & RED PEPPER SALAD
Steps:
- For the crab cakes: To a large bowl, add the mayonnaise, Creole mustard, Worcestershire sauce, seafood seasoning, egg, lemon zest and juice and chives. Mix thoroughly to combine. Add the saltine cracker crumbs. Add the crabmeat. Gently fold the crab into the mixture, being careful not to break up the meat too much.
- Form the mixture into four equal-sized crab cakes. Preheat a large saute pan over medium-high heat with some canola oil until it shimmers. Gently place the crab cakes into the pan and cook until golden brown, 3 to 4 minutes. Flip, and cook until golden, 2 to 3 minutes.
- For the salad: Preheat a grill pan over high heat. Place the corn and onions onto the grill pan and grill until charred, 5 to 6 minutes. Flip, then cook until charred and the onions are softened, another 4 to 5 minutes. Remove the corn kernels from the cobs and dice the grilled onions. Set aside.
- Place the red bell pepper onto an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. Remove the skin from the bell pepper and rinse under water to ensure all of the black char is removed. Remove the stem, ribs and seeds from the roasted pepper and dice.
- To a large bowl, add the corn kernels, onions, roasted peppers, cilantro, 2 tablespoons of olive oil, red wine vinegar, red pepper flakes and kosher salt to taste. Toss to combine. In a separate bowl, add the arugula, lemon juice, a drizzle of olive oil and kosher salt to taste. Toss to combine.
- For the aioli: To a bowl, add the mayonnaise, Creole mustard, cornichons, cornichon juice, shallots and kosher salt to taste. Mix to combine.
- To serve, place the arugula onto each plate and nestle some of the corn, red onion and red pepper salad next to it. Top with a crab cake and drizzle some of the aioli around the crab cake. Enjoy!
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CRAB AND CORN CAKES - TAMING OF THE SPOON
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- In a medium bowl, whisk together the eggs, mayonnaise, Dijon mustard, lime juice, Old Bay seasoning, and salt until thoroughly combined. Stir in green onions and cilantro. Then add in panko bread crumbs and cornmeal. Stir until well blended. Fold in corn kernels and crab meat until evenly mixed.
- Using a 1/4 cup measuring cup as a guide, divide the crab mixture into 12 equal portions; shape each portion into a 1/2-inch thick patty.
- Place a large non-stick fry pan over medium-high heat and coat with a thin film of oil. Working in batches, gently place about 4 crab cakes at a time in the pan. Fry until golden on one side, 3 to 4 minutes. Using a spatula, carefully flip the cakes over and fry until browned on the other side, 3 to 4 minutes more. Transfer the cakes to paper towels to drain briefly. Repeat with the remaining cakes, adding more oil to the pan as needed.
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