JUMBO LUMP CRABCAKES WITH SWEET CORN AND JALAPEñO
Provided by Ti Martin
Categories Mustard Onion Appetizer Fry Mardi Gras Mayonnaise Crab Corn Bell Pepper Fall Jalapeño Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 (entrée) or 8 (appetizer) servings
Number Of Ingredients 21
Steps:
- Place the crabmeat in a bowl, breaking it up as little as possible. In a separate bowl, combine the onion, bell pepper, mayonnaise, mustard, capers, egg, horseradish, salt, pepper, and seafood seasoning. Mix well, add the crabmeat, and fold together, again, taking care not to break up the crabmeat.
- Shape the crabcakes. If you wish, you can roughly shape them by hand before placing the mixture in metal rings or round cookie cutters, each about 2 1/2 inches in diameter. Or you can place the rings on a flat surface, put 2 1/2 to 3 ounces of the mixture in each ring, and press lightly on each cake.
- Preheat a nonstick pan or a seasoned cast-iron skillet over medium heat. Add 1 tablespoon of the butter, but don't let it smoke. Using your finger and a small spatula, guide about four of the rings into the skillet. Cook the crabcakes for 1 1/2 minutes, or until golden brown. Turn them over, using the spatula, and cook again for 1 1/2 minutes or until golden brown. Using the spatula, move the cakes to a sheet pan, and remove the rings. Repeat until the entire mixture is used. About halfway through, discard the butter and use a second tablespoonful.
- To make the corn accompaniment: Place a sauté pan over medium heat, and add 1/2 tablespoon of butter. Be careful not to let the butter burn. Place the corn and jalapeño in the pan, and stir constantly, seasoning with salt and pepper. When the corn is hot (1 1/2 to 2 minutes), stir in the remaining 1 1/2 tablespoons of butter and add the minced thyme. Cook until all the butter has melted. Season to taste.
- Serve one crabcake for an appetizer portion, two for an entrée. Spoon some of the corn mixture over the top of each cake, sprinkle with green onions, and garnish, if desired, with thyme springs.
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Michelle Balanoyos
[email protected]I was disappointed with these crab cakes. They were dry and lacked flavor. I don't think I'll be making them again.
Krishna Pathak
[email protected]These crab cakes were okay. They were a bit bland for my taste. I think I would have liked them more if I had added more seasoning.
Shenna Arthur
[email protected]I made these crab cakes for my family and they loved them! The crab cakes were crispy on the outside and tender on the inside. The corn and jalapeño added a nice touch of sweetness and spice. I will definitely be making these again.
Alia Abdraboh
[email protected]These crab cakes were a little more work than I expected, but they were worth it! The end result was amazing. The crab cakes were packed with flavor and the corn and jalapeño added a nice touch of sweetness and spice. I'll definitely be making these
Boyede Tope
[email protected]I was a bit skeptical about the combination of crab, corn, and jalapeño, but I was pleasantly surprised! The flavors melded together perfectly. The crab cakes were delicious and I will definitely be making them again.
Md Risan
[email protected]These crab cakes were easy to make and turned out great! I used fresh crab meat and corn, and the jalapeño added just the right amount of heat. I served them with a side of tartar sauce and lemon wedges. Yum!
purplequarter158
[email protected]5/5 stars! I've tried many crab cake recipes, but this one is by far the best. The crab cakes were flavorful and moist, and the corn and jalapeño added a nice touch of sweetness and spice. I will definitely be making these again!
Asadkhan Asadlion
[email protected]These crab cakes were a hit at my last dinner party! The combination of jumbo lump crab, sweet corn, and jalapeño was perfect. The cakes were crispy on the outside and tender on the inside. I'll definitely be making these again.