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CRAB CORN CAKES WITH BASIL JALAPEÑO SAUCE

Best of the Best Vol. 11
from the editors of Food & Wine
The Deen Bros. Cookbook
Jamie & Bobby Deen & Melissa Clark

We put our own spin on crab cakes by adding corn and plenty of flavorful ingredients, including scallions and mustard. Then we top the crispy cakes with a savory, herby tartar sauce.
Serves 6

 

CRAB CAKES

    • 3 tablespoons unsalted butter
    • 4 scallions, trimmed and finely chopped
    • 1 clove garlic, minced
    • 1 pound crab claw meat
    • 1/2 cup frozen corn, thawed
    • 1/2 cup dried bread crumbs
    • 1 egg
    • 3 tablespoons mayonnaise
    • 1 tablespoon Dijon mustard
    • 2 teaspoons chopped fresh parsley leaves
    • Freshly ground black pepper
    • 2 tablespoons vegetable oil
    • 1/3 cup yellow cornmeal
     

BASIL JALAPEÑO TARTAR SAUCE

    • 1/2 cup mayonnaise
    • 1 jalapeño, seeded and finely chopped
    • 1 clove garlic, minced
    • 2 tablespoons chopped fresh basil leaves
    • 2 teaspoons capers, drained and chopped
    • 1½ teaspoons freshly squeezed lemon juice
    • Pinch salt
    • Freshly ground black pepper
     

Directions

1. In a medium skillet, heat 1 tablespoon of the butter over medium-high heat. Add the scallions and garlic. Cook and stir for 2 to 3 minutes or until softened. Place the mixture in a large bowl. Add the crabmeat, corn, bread crumbs, egg, mayonnaise, mustard, parsley, and pepper to taste; mix well. Divide the mixture into 12 portions and form into 1/2-inch-thick patties. Place the patties on a baking sheet and chill for 1 hour.

2. Meanwhile, in a small bowl, stir together all of the tartar sauce ingredients. Refrigerate until ready to use.

3. Preheat oven to 375°F. In a large skillet, heat the remaining 2 tablespoons butter and the oil over medium- high heat. Dredge each crab cake in the cornmeal, turning to coat evenly. Sear the cakes for 3 to 4 minutes per side or until golden brown. Return the crab cakes to the baking sheet. Bake for 10 minutes. Serve the crab cakes hot with Basil-Jalapeño Tartar Sauce.

    Editor's Note: These sweet, meaty crab cakes were even better with a pinch of kosher salt.
     

 

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