Tuesday, September 4, 2012

Crab Cakes with Sweet Corn and Scallions

Over the weekend, we caught a few crab up at Whidbey Island.  I have my father's enthusiasm when it comes to any kind of fishing.  I suppose it's because it's a mystery out there in the sea.  You can't see what you're fishing for, but you know it's out there.  A little skill and a little luck, or a lot in my case, is all you need.  I find it relaxing and exhilarating.  
These crab cakes will barely hold together because of the amount of crab and lack of filler.  Over the top crab.

2 Pounds Dungeness crab meat
2 Ears of fresh corn cut from the cob
6 Scallions, finely sliced
2 Tbsp finely minced fresh ginger
3 Garlic cloves, finely minced
1/4 Cup light soy sauce
Zest of one lime
1/4 Cup chopped fresh cilantro
1/8 tsp ground white pepper
Freshly ground black pepper

3 Eggs, beaten
1 Cup panko, plus another 2 for coating the cakes


In a medium saucepan over medium heat, saute the scallions, ginger and garlic in a couple tablespoons of vegetable oil.  Once the scallions are softened, add the corn, turn heat up to medium high, and saute until corn is cooked through, then add the light soy sauce and stir until just combined.  Allow to cool.

Combine the crab, corn mixture, lime zest, cilantro and black and white pepper in a large bowl.  Then stir in the panko and eggs.  Form the crab mixture in your hands into medium cakes and place onto a baking sheet lined with parchment paper.  You can cover and refrigerate these for up to a day or so, or wrap in plastic wrap individually and freeze.  This recipe made 13 crab cakes.
When ready to cook, heat oven to 375f.  Bake the crab cakes until they are golden brown on the outside, about 15-20 minutes.

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