Photo: Crab Cakes with Grilled Corn Relish Recipe
Ingredients
Crab Cakes:
- 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
Corn Relish:
- 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
Directions
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.
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By The Social Chef
Miami, FL
on September 24, 2012
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This was incredible. We eat with our eyes so I am always amazed that more chefs do not photograph their food. I saw this food shot I had to try this recipe. I made only two small alterations but that was using green onion and I used ancho chile sauce. The remoulade was a perfect sauce with its creamy texture and the grilled corn added a perfect dimension. I used jumbo lump crab. This dish is aperfect starter or even a main dish. I would love to use this as even half the size here and serve as finger foods for a party. I think you could, if you wanted to stretch the meal, to use a lesser quality of crab but only if you have to stretch it. The lump crab was so delicious and with the Remoulade Sauce this is a home run. Thank you Robert. If you guys need a photographer I'm your man!!!
By mtburns
Louisville, KY
on February 26, 2012
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The grilled corn relish is to die for. It was as good as the crab cakes and the crab cakes were exceptional. I am not a fan of raw onions but this combination was perfect. I will be maiking this again. I will also be grilling corn as a dish all by itself. Never had corn so good!
By Pimasmom
Nashville, TN
on July 18, 2011
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Easy and delicious! I was a little skepticle about roasting the corn while on the cob but it worked great. The flavor combinations couldn't have been better. Instead of minis, I made full sized cakes and discovered that this recipe would make a very impressive dinner party entree, even for a novice home cook.
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