Crab Cakes and Southwest Creamed Corn
Crab Cakes and Southwest Creamed Corn Dish Guide
For The Crab Cakes
1 lb crabmeat (lump or lump and backfin mixed)
¼ cup mayonnaise
1 T Dijon mustard
1-2 t Old Bay Seasoning (to taste)
2 t Worcestershire Sauce
1 T chopped parsley
2/3 cup crushed Ritz crackers (about ¾ of a full sleeve)
1 egg
Salt and Pepper to taste
Chives
1 lemon
Mix all ingredients minus the crab in a large bowl and beat to combine. Add the crab and fold it in carefully, trying not to break up any large pieces. Chill in fridge for at least 30 minutes up to overnight. Form the cakes into 4-6 oz patties by hand or using a ring mold. Bake at 450 for 15 minutes or until golden brown and cooked through. Optionally you may park under the broiler for maximum golden brown and deliciousness. Garnish with chives and a fresh squeeze of lemon when serving.
For The Southwest Creamed Corn
3 ears of corn, kernels removed
¼ red onion, minced
1-2 garlic cloves, minced
½ a red bell pepper, minced
1/3 cup heavy cream
1 chipotle pepper in adobo, minced (can add more to increase heat)
Salt and Pepper to taste
1 T olive oil
Saute the onion and pepper in olive oil over medium high heat for 3-4 minutes, until they begin to soften. Add the corn and season to taste. Cook for 4-5 minutes until corn is warm and softening. Add the garlic and chipotle and cook for 1 minutes. Add the cream, bring to boil and cook for 2-3 minutes or until slightly reduced. Optionally, using a fork or potato masher, crush some of the corn to give an even creamier texture.
Dish Notes
There are four main varieties of pre-packed crab meat: jumbo lump, lump, backfin and special. Jumbo lump is too large (and expensive) for crab cakes in our opinion. A mixture of lump and backfin is our preference though all lump meat is great too. The cakes can be made and frozen and kept in the freezer for 3-6 months. Thaw in the fridge before baking. Regular breadcrumbs can be substituted for the Ritz as could saltines but we love the buttery richness the Ritz crackers add. The corn recipe is rich and assumes it will not be the only side dish. If you are feeding hungry mouths or not serving any other side we suggest doubling the recipe for 4 people.
