Recipe courtesy of Diana Shaw
Show: Chef Du Jour
Episode: Diana Shaw
Total:
2 hr
Active:
1 hr
Level:
None

Ingredients

Corn cakes:
Cilantro pesto:
Broccoli pesto:
Crab filling:

Directions

Corn cakes:

Bring a large pot of water to a rolling boil over high heat and plunge the corn into it. Cover, and when the corn returns to a boil, turn off the heat. Let the corn sit for 5 minutes. 

Using tongs, lift out the corn and rinse with cold water to cool. Scrape the kernels off the cob, and put them into the work bowl of a food processor. Add the eggs and flour, and process in short pulses until the mixture is still coarse in texture but even in color and well-combined. Stir in the sugar, cumin if making plain corn cakes, and salt. 

Rub a little olive oil over the surface of a heavy nonstick pan or griddle, and heat until a bit of batter dropped on the surface bubbles in the center and browns on the bottom. 

If making plain corn cakes, pour 3 tablespoons of batter into the pan or onto the griddle. When bubbles form on the surface and the bottom has browned, about 3 to 4 minutes, flip it over (using a nonmetallic spatula) to brown the other side, about 3 to 4 minutes more. Transfer to a warm plate and cover with foil to keep warm, and repeat until you've used up all the batter. Serve each corncake spread with one of the pestos and/or garnished with sour cream, yogurt cheese, and salsa, if you'd like.

If making crab-filled corncakes, pour 3 tablespoons of batter into the pan or onto the griddle, and when bubbles form on the side and the bottom is lightly browned, about 4 minutes, place a generous spoonful of Crab Filling in the center. 

Cover the filling with another 3 tablespoons of corn batter. Using a nonmetallic spatula, carefully flip the corncake to cook the other side until brown, about another 4 minutes. Transfer the corncake to a plate and cover with foil to keep warm. Serve the crab cakes garnished with sour cream, yogurt cheese, alfalfa sprouts, cherry tomatoes, and/or slivers of ripe avocado.

Cilantro pesto:

Combine all of the ingredients in the bowl of a food processor or blender. Process to make a smooth, dense paste.

Broccoli pesto:

In a food processor or blender, make a dense paste by blending the broccoli, Parmesan, and Cheddar. Add the mace and process again to distribute it throughout the pesto.

Crab filling:

In a bowl, combine the mayonnaise, scallion, capers, chives, and crabmeat. Stir well with a fork to blend the ingredients evenly. Refrigerate until ready to use.

IDEAS YOU'LL LOVE

Sweet and Smoky Baked Beans

Recipe courtesy of Steven Raichlen

Sweet and Tangy Orzo Salad

Recipe courtesy of Giada De Laurentiis

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Sweet Potato Hash

Recipe courtesy of Sunny Anderson

Sweet Almond Crackers

Recipe courtesy of Ree Drummond

Sweet and Spicy BBQ Sauce (Texas Style)

Recipe courtesy of Food Network

Salmon Roe with Corncakes

Recipe courtesy of Michael Lomonaco

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking