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Pan-Seared Crab Cakes with Fresh Creamed Corn

Pan-Seared_Crab_Cakes

Provided by Bryan Haines – Executive Chef, Atlantic Shores

The signs of summer are definitely evident. Warmer weather, local produce popping up in area farmers markets and — most importantly — blue crab season has begun! We’re seeing soft shell crabs come to market earlier this year. My wife, kids and I patiently wait for soft shell crabs to become available. It has become a family tradition to bring them home and cook them together, savoring the flavor among great company. Although just as fast as the season arrives, it ends just as quickly, leaving us to turn to their hard-shell counterparts. We’re blessed to live in the main hub of the infamous blue crab. The recipe I am going to share features local blue crab and fresh corn.

Crab Cakes:

1/2 cup             Mayonnaise
1 1/2 tbsp         Dijon mustard
1 tbsp               Fresh squeezed lemon juice
1/2 tsp              Texas Pete
1/2 tbsp            Old Bay seasoning
2 tbsp               Fresh chives (finely chopped)
1 lbs                 Fresh lump crabmeat (make sure to pick out all shell fragments)
Panko breadcrumbs

In a bowl, whisk together mayo, Dijon, lemon juice, hot sauce, Old Bay and chives. Make sure all ingredients are fully incorporated. Next, gently toss in the crabmeat, sprinkle panko into mixture until mixture holds together, but isn’t completely dry. Let mixture sit in the refrigerator for at least one hour before forming into cakes.

Heat oil in a sauté pan, sear crab cakes until each side is dark golden brown and heated throughout. If you have cast iron skillet this is the best pan for the job.

Creamed Corn:

4 ears               Fresh corn (cut off cob, reserve cob)
1 each              Small yellow onion (finely diced)
1 each              Small green pepper (finely diced)
1 each              Small red pepper (finely diced)
1/2 lb                Bacon (sliced thin)
2 cups              Whole milk

Take the reserved corn cobs, break them into smaller pieces, and place into a pot along with whole milk. Simmer until the milk thickens (to extract the starch from the cob, along with the flavor). Strain and reserve for later.

In a small saucepot, heat pan on low heat, add bacon and render. Once bacon is crispy, remove it from pan, leaving the reserved rendered fat. Add onions and peppers, sauté until translucent. Add the corn and cook for 2-3 minutes, and add the reserved corn milk. Let the corn mixture simmer until ingredients come together. Add bacon at the end before serving, and season lightly with salt and pepper.

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