Nantucket Crab Cake with Bacon Maple Cream Corn
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 800
- Total Fat
- 62
- Saturated Fat
- 25
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 13
- Protein
- 31
- Cholesterol
- 280
- Sodium
- 1030
- Total: 1 hr
- Active: 40 min
Ingredients
Crab Cakes:
1 pound jumbo lump crabmeat
1/4 cup heavy cream
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon chopped fresh parsley
1 teaspoon Old Bay Seasoning
3 slices white bread, cut into cubes
2 scallions, chopped
1 egg
Salt and pepper
1/4 cup canola oil
Creamed Corn:
2 ears corn, kernels cut from the cob
1 tablespoon butter
1 cup heavy cream
2 tablespoons maple syrup
4 strips cooked bacon, diced
Salt and pepper
Chopped fresh flat-leaf parsley, for garnish
1 lemon, cut into wedges, for garnish
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.