Recipe courtesy of Rob Burmeister
Episode: Cinematic Debut!
Save Recipe Print
Nantucket Crab Cake with Bacon Maple Cream Corn
Total:
1 hr
Active:
40 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr
Active:
40 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Crab Cakes:
Creamed Corn:

Directions

Preheat the oven to 350 degrees F.

For the crab cakes: In a large bowl, combine the crabmeat, cream, mayonnaise, mustard, parsley, Old Bay, bread cubes, scallions, egg, and salt and pepper to taste. Mix together with your hands. Let sit for 10 minutes.

Form the crabmeat mixture into 4 patties. Heat up a large pan and add the oil. Once the oil is hot, pan-fry the crab cakes until golden brown on both sides. Transfer the crab cakes to a baking sheet and bake until cooked through, 15 to 20 minutes.

For the creamed corn: Meanwhile, saute the corn kernels in the butter until cooked, 4 to 5 minutes. Add the heavy cream and maple syrup and cook until the sauce thickens, another 4 minutes. Stir in the bacon; add salt and pepper to taste.

Divide the creamed corn among 4 plates. Top with the crab cakes. Garnish with parsley and a lemon wedge.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

My Private Notes

Add a Note
More from:

Food Network Star

Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

IDEAS YOU'LL LOVE

Halibut Crab Cake Roulade with a Lemon Cream Sauce, Green Beans and Truffle Roasted Potatoes

Recipe courtesy of Stacey Poon-Kinney

Creole Corn and Crab Hand Pies with Endive Slaw and Comeback Sauce

Recipe courtesy of Rusty Hamlin

Browse Reviews By Keyword

          Latest Stories