Crab sweet corn cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made with a combination of fresh crab meat, sweet corn, and a variety of seasonings, these cakes are packed with flavor and sure to please even the most discerning palate. Whether you prefer them pan-fried, baked, or grilled, crab sweet corn cakes are a quick and easy meal that can be customized to your liking. Serve them with a side of tartar sauce, remoulade, or your favorite dipping sauce for a truly unforgettable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
CRAB & SWEET CORN CAKES
Provided by Pete Evans
Categories Shellfish Vegetable Appetizer Side Backyard BBQ Seafood Crab Corn Summer Grill Grill/Barbecue Party Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 11
Steps:
- Lightly mix the crab, green onions, chile and cilantro in a bowl and season with salt and freshly ground black pepper.
- Sift the flour and cornstarch into a separate bowl. Add 2/3 cup cold water and the eggs and whisk until smooth. Stir in the crab mixture and corn kernels. The mixture should have the consistency of heavy cream.
- Set up the outdoor grill for direct-heat cooking over medium-high heat. Place a griddle, plancha or piastra suitable for use on an outdoor grill on the grill to preheat. Grease the griddle with some oil. Spoon small amounts of the batter onto the griddle and cook for 3 minutes on each side or until golden. Serve with crème fraîche, sweet chile sauce and lime wedges.
EMERIL'S GULFCOAST FISHHOUSE CRAB CAKES WITH SWEET CORN MAQUE CHOUX AND TOMATO JAM RECIPE - (5/5)
Provided by smoker
Number Of Ingredients 35
Steps:
- Carefully pick through the crabmeat, discarding any shells or cartilage. Try to retain as many lumps as possible. Transfer to a mixing bowl and refrigerate while you prepare the remaining ingredients. In a medium skillet melt the butter and cook the red bell pepper, onion, and celery until softened and translucent, about 4 minutes. Season with 1/2 teaspoon of Essence and set aside to cool. When the vegetables have cooled, add them to the crabmeat, along with mayonnaise, lemon juice, parsley, and 1/4 cup of the panko. Mix gently but thoroughly to combine. Add salt, to taste. Divide the crab cake mixture into 8 equal portions and, using your hands, form into cakes about 2 1/2 to 3-inches in diameter. Dredge the crab cakes in the remaining panko until cakes are completely coated on all sides. In a medium skillet heat half of the vegetable oil over medium heat until hot but not smoking and add as many crab cakes as will fit comfortably, usually 3 to 4. Cook until golden brown on both sides and warmed through, 2 to 3 minutes per side. Transfer to paper towels to drain briefly while you add the remaining oil and cook the remaining crab cakes. Gently transfer to serving plates and serve with the Sweet Corn Maque Choux and a dollop of the Tomato Jam. Sweet Corn Maque Choux: 1 teaspoon olive oil 2 teaspoons unsalted butter 1/2 cup small-diced onion 1/4 cup small-diced red bell pepper 1/4 cup small-diced celery 2 cups sweet yellow corn 1 teaspoon minced garlic 1 teaspoon Essence 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 1/2 cup heavy cream 1/2 cup whole milk Heat a 10-inch saute pan over medium heat. Add the olive oil and butter to the pan and cook until the butter is melted, about 45 seconds. Add the onions, bell peppers and celery to the pan and cook, stirring often, until the onions are translucent, and the peppers and celery are soft, about 4 minutes. Add the corn, garlic, Essence, salt and cayenne to the pan and cook, stirring often, for 10 minutes. Add the cream and milk to the pan and reduce the heat to low. Continue to cook the corn until tender and most of the cream has reduced and the maque choux is creamy, 3 to 4 minutes. Tomato Jam: 1 cup peeled, seeded and chopped tomatoes 1/2 cup rice wine vinegar 2 tablespoons sugar 1 tablespoon light corn syrup 1 tablespoon honey 1 clove garlic, smashed 1 pinch cayenne pepper Combine all the ingredients in a small saucepan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. Remove the pan from the heat and allow to cool to room temperature before serving.
Tips:
- For the best flavor, use fresh crabmeat. If you're using frozen crabmeat, be sure to thaw it completely before using.
- To make the corn cakes more crispy, pan-fry them in a little bit of oil. You can also bake them in the oven at 400 degrees Fahrenheit for about 15 minutes.
- Serve the crab cakes with your favorite dipping sauce. Some popular options include tartar sauce, remoulade, or cocktail sauce.
- If you're making the crab cakes ahead of time, you can store them in the refrigerator for up to 2 days. When you're ready to serve them, simply reheat them in a pan over medium heat.
Conclusion:
Crab sweet corn cakes are a delicious and easy-to-make appetizer or main course. They're perfect for a summer party or cookout. With just a few simple ingredients, you can make a dish that everyone will love. So next time you're looking for a new recipe to try, give these crab sweet corn cakes a try. You won't be disappointed!
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