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.
|
