Crab and corn cake recipe

June 29, 10:12 PMOrlando Cooking ExaminerDawn Viola

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Sweet native corn is paired with tender, flaky crab, pale ale and fresh herbs, followed by cayenne pepper's mellow heat, gently nudging you for another bite of summer.

Crab and corn cake recipe
Yields 8 large cakes, 16 mini cakes

Ingredients
5 cloves garlic, minced
2 tablespoons olive oil
1/2 cup minced onion
3/4 cup minced celery
3/4 cup fresh corn kernels
1/4 cup heavy cream
1 cup mayonnaise
2 eggs, beaten
1/4 cup pale ale or lager
1/4 cup grainy mustard
3 tablespoons fresh chopped parsley
3 tablespoons fresh minced chive
2 teaspoons fresh thyme leaves
2 teaspoons fresh chopped dill
1 scant pinch cayenne pepper
16 ounces crabmeat, picked
Salt and pepper to taste
1 cup plain Panko style bread crumbs
Olive oil for shallow pan frying

Directions
In a small bowl, add minced garlic to the 2 tablespoons of olive oil and set aside for 5 minutes. Heat a medium sized skillet on medium-high and add the 2 tablespoons of olive oil, leaving the garlic in the bowl. Add the onion, celery and corn to the pan and cook until the corn begins to brown and caramelize. Turn off the heat and add the garlic, stir to incorporate. Immediately add the cream and stir to combine. Place mixture into a bowl to cool and set aside.

In a large bowl, combine the corn mixture, mayonnaise, eggs, pale ale, mustard, parsley, chives, thyme, dill, and cayenne pepper. Gently fold in the crabmeat without shredding. Fold in the panko crumbs. Season with salt and pepper.

Divide the mixture into 8 equal patties, or 16 bite sized rounds or patties and set on a baking sheet. Place in the refrigerator for 30 minutes or in the freezer for 10 minutes.

Preheat the oven to 350 degrees F. Heat a large skillet on medium heat with enough olive oil for shallow pan frying. Sauté the crab cakes until golden brown on each side and place on a clean baking sheet. Place the crab cakes in the oven for 10 - 15 minutes, or until the egg has fully cooked through and set.

Serve with an in-season fruit salsa and herbed mayonnaise.

Try these other easy summer recipes:

New England clam chowder recipe

Hold the mayo potato salad recipe

Fire roasted corn with saffron citrus butter recipe

Lemonade, 8 ways

Blueberry pie with award winning crust recipe

Award winning apple pie recipe