Fish,  Food,  Healthy,  Spicy

Corn Crab Cakes

July 25, 2012 /

Do you have a go to meal whenever you go out to a certain restaurant?

I don’t mean like going to the SAME restaurant, but let’s say you go to a burger joint…is there always one burger you kind of look for? Or an Italian place where you always look for a certain kind of pasta?

This is me when I go to a seafood place…

“Do they have crab cakes?”

This is like my go to thing that I just have to have every time I set foot in a place that makes crab cakes. To tell you the truth, crab cakes were one of my first seafood experiences.

Coming from the Midwest, you just don’t get good seafood out there. Beef? Best you will ever have. Seafood? Like chewing on rubber bands.

When my family moved to Philly. I was skeptical of seafood. I really really was.

We went to Maryland one time to go to the shore and we went to go get some seafood. Man was I disappointed. What the heck am I gonna eat here?!

My dad, seafood hating fool that his is, says “try the crab cakes”. TRY THE WHAT??

You must be joking.

I decided to put on my big girl pants and try them out, and I loved them. Maryland style crab cakes are one of the best styles I have ever had. If you haven’t ever tried, them please do. So good!

Now, that I have lived on the East Coast for 14 years, I have learned to love seafood. I actually eat it more than anything else these days.

Isn’t that amazing?

If you would have told me that I would be eating seafood like I do now, I would have laughed in your face as a teenager. Oh how the tables have turned!

Honestly, I have become kind of a crab cake snob too! AHH! I mean there are some places that either don’t have enough crab in their cake or they have too much of like a “breading”. Let the crab speak!

Since I have this love of crab cakes, I have wanted to make them obviously. I have always been a little scared to make them at home because well, I didn’t want to ruin it for myself AND they aren’t exactly the best thing for you in the world.

Well, this month’s Cooking Light had a recipe for crab cakes. That are better for you! WIN!

I knew I would have to try them. I mean how could I not?

This recipe has 279 calories for 2 crab cakes and 1 tablespoon of the sauce. 13.9 grams of fat and 15.6g of protein. Heck yes!

Adapted from the original recipe here.

Ingredients:

  • 1/2 cup fresh yellow corn kernels
  • 1/4 cup chopped red bell pepper
  • 3 tablespoons chopped green onions
  • 3 tablespoons olive oil mayo
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon Old Bay seasoning
  • 1/2 shallot, chopped
  • 8 ounces crab claw meat, shell pieces removed
  • 1 large egg, lightly beaten
  • 1 1/2 cups panko (Japanese breadcrumbs), divided
  • Cooking spray
  • 1 1/2 tablespoons butter, divided
For Sauce:
  • 2 tablespoons chopped fresh parsley
  • 1/2 shallot, chopped
  • 1 tablespoon chopped green onions
  • 3 tablespoons olive oil mayo
  • 2 teaspoons fresh lemon juice
  • Dash of kosher salt
  • 1/2 teaspoon siracha sauce

This is a bit of a process so block out about an hour of your time to get everything prepared and cooked.

To get your cakes ready, combine the corn, pepper, green onion, mayo, mustard, shallot, old bay seasoning, crab and egg. Stir in 3/4 cup of the panko. The mixture will be sticky but it won’t be wet.

Divide the patties into 8 portions. They will make about a 1″ pattie. Put them onto a baking sheet and put them into the freezer for about 15-20 minutes. Just so they firm up and are easier to work with.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add remaining 3/4 cup panko to pan. Coat panko lightly with cooking spray. Cook 2 minutes or until toasted, stirring frequently. The panko will look just slightly toasted. You do not want to brown it too much.

Place the panko into a shallow dish and dredge crab cakes in toasted crumbs. Wipe pan clean with paper towels.

Melt 2 1/4 teaspoons butter in a large nonstick skillet over medium-high heat. Coat both sides of 4 cakes with cooking spray. Add coated cakes to pan and cook for about 4 minutes per side.

Remove from pan, and keep warm, I kept mine in the oven on low temperature. Repeat procedure with remaining butter, cooking spray, and crab cakes.

To prepare sauce  just combine all ingredients into a small bowl and stir together. Serve with cakes.

I served my crab cakes with a simple spring salad mix that included arugula. I think the nutty flavor of the arugula holds up nicely to the sweetness of the crab meat.

I tossed the salad with lemon juice, olive oil, and some fresh herbs. (about 3 cups of salad with 2 tablespoons dressing, you just want to coat the salad)

There you have it folks! My first attempt at crab cakes. I have to say I thought they were pretty darn tasty!

Oh and don’t forget to pair this with a nice white dry chardonnay. Pairs with this dish perfectly.

🙂

Related Posts Plugin for WordPress, Blogger...

You May Also Like

Roasted Shrimp and Broccoli

April 9, 2013

Mustard Bourbon Glazed Salmon

June 5, 2013

Pan-Seared Scallops with Cauliflower “Mash”

March 31, 2014

23 Comments