Crab Cakes with Grilled Corn Relish

Name: Crab Cakes with Grilled Corn Relish
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 35
Cuisine: Global
Ingredients: 2 ears fresh corn, husked (peeled, and silky threads removed); 2 eggs, whisked; 591 milliliters all-purpose flour; 2 Tbsps minced fresh parsley; 2 cloves garlic, finely chopped; 2 teaspoons hot sauce; 1 kilograms lump crab; 355 milliliters mayonnaise; 3 Tbsps mayonnaise; 355 milliliters panko breadcrumbs; 2 teaspoons red wine vinegar; 2 Roma tomatoes; 35 servings Salt and freshly ground black pepper; 2 teaspoons seafood seasoning; 2 teaspoons seafood seasoning; 1 sweet onion; 1 stick unsalted butter, for cooking

Crab Cakes with Grilled Corn Relish might be just the hor d'oeuvre you are searching for. One portion of this dish contains about 9g of protein, 11g of fat, and a total of 183 calories. This recipe serves 35. It is perfect for The Fourth Of July. Head to the store and pick up mayonnaise, wine vinegar, lump crab, and a few other things to make it today. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes about 1 hour and 10 minutes.

Instructions

For the crab cakes: In a mixing bowl, mix all the ingredients except the crab until thoroughly mixed. Gently stir in the crab, being careful not to break up lumps.

Ingredients you will need

Crab

Equipment you will use

Mixing Bowl

Place in the refrigerator to chill while you prepare the corn relish.

Ingredients you will need

Relish

Corn

For the corn relish: Preheat a grill pan over medium-high heat. Grill the corn on all sides. Kernels should be mostly browned and lightly charred.

Ingredients you will need

Relish

Corn

Equipment you will use

Grill Pan

Grill

Next, cut the tomatoes and onion into small dice, and then toss them in a bowl with the parsley, garlic, seafood seasoning, and vinegar. Then, cut the kernels from the cobs, being careful not to include any cob or silk.

Ingredients you will need

Seafood Seasoning

Tomato

Parsley

Vinegar

Garlic

Onion

Equipment you will use

Bowl

Add to the bowl and stir. Finish with the mayo, stirring well. (

Ingredients you will need

Mayonnaise

Equipment you will use

Bowl

Add more mayo to the mix if too loose. Relish should be thick and easy to spoon onto the crab cakes.)

Ingredients you will need

Relish

Crab

Mayonnaise

Next, portion the crab mixture into bite-sized cakes.

Ingredients you will need

Crab

Pour the flour onto a plate.

Ingredients you will need

All Purpose Flour

Place the cakes in the flour and toss to coat lightly. You do not want a thick layer of flour.

Ingredients you will need

All Purpose Flour

Heat a large saute pan over medium heat.

Equipment you will use

Frying Pan

Add 3 tablespoons butter. When the butter is melted, add the crab cakes and cook until golden brown on both sides, 4 to 5 minutes per side.

Ingredients you will need

Butter

Crab

Transfer the cakes to a paper towel to drain. Season with salt.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

Cook the rest of the cakes in batches, adding more butter as needed. You can wipe out the pan between batches if there are overcooked bits.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Top each cake with corn relish and serve.

Ingredients you will need

Relish

Corn

Equipment

Ingredients

Servings:

ears fresh corn, husked (peeled, and silky threads removed)2

eggs, whisked 591milliliters

all-purpose flour 2Tbsps

minced fresh parsley 2cloves

garlic, finely chopped 2teaspoons

hot sauce 1kilograms

lump crab 355milliliters

mayonnaise 3Tbsps

mayonnaise 355milliliters

panko breadcrumbs 2teaspoons

red wine vinegar 2

Roma tomatoes 35servings

Salt and freshly ground black pepper 2teaspoons

seafood seasoning 2teaspoons

seafood seasoning 1

sweet onion 1stick

unsalted butter, for cooking

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.