Pearl Oyster Bar Crab Cakes with Sweet Corn Ragout

Name: Pearl Oyster Bar Crab Cakes with Sweet Corn Ragout
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 0 teaspoons black pepper; 1 Tbsp butter; 2 teaspoons butter; 1 Tbsp Dijon mustard; 7 Tbsps dry breadcrumbs, divided; 1 teaspoon dry mustard; 2 larges eggs; 2 Tbsps chopped fresh basil; 2 Tbsps chopped fresh chives; 2 teaspoons chopped fresh chives; 651 milliliters fresh corn kernels (about 4 ears); 1 Tbsp fresh lemon juice; 454 grams lump crabmeat, drained and shell pieces removed; 59 milliliters frozen green peas; 1 teaspoons hot pepper sauce (such as Tabasco); 454 grams 1/2 cups finely chopped seeded plum tomato (about; 2 Tbsps finely chopped seeded plum tomato; 0 teaspoons salt; 59 milliliters water; 1 teaspoons Worcestershire sauce

Pearl Oyster Bar Crab Cakes with Sweet Corn Ragout might be just the hor d'oeuvre you are searching for. One serving contains 180 calories, 16g of protein, and 5g of fat. This recipe serves 8. A mixture of eggs, peas, chives, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

To prepare crab cakes, combine first 9 ingredients in a large bowl, stirring with a whisk.

Ingredients you will need

Crab

Equipment you will use

Whisk

Bowl

Add 2 tablespoons tomato and crabmeat, tossing gently to coat. Stir in 5 tablespoons breadcrumbs. Cover and chill 30 minutes.

Ingredients you will need

Breadcrumbs

Crabmeat

Tomato

Preheat oven to 45

Equipment you will use

Oven

Fill a 1/4-cup measuring cup with crab mixture to form 1 patty.

Ingredients you will need

Crab

Equipment you will use

Measuring Cup

Remove from measuring cup; repeat procedure with remaining crab mixture to form 8 patties. Lightly dredge patties in 2 tablespoons breadcrumbs.

Ingredients you will need

Breadcrumbs

Crab

Equipment you will use

Measuring Cup

Melt 1 1/2 teaspoons butter in large ovenproof skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add patties; cook 4 minutes. Turn patties; wrap handle of pan with foil.

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Wrap

Equipment you will use

Aluminum Foil

Frying Pan

Place pan in oven; bake at 450 for 5 minutes or until patties are golden brown and thoroughly heated.

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Oven

Frying Pan

To prepare ragout, bring 1/4 cup water to a boil in a medium saucepan.

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Water

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Sauce Pan

Add corn and peas; cook 2 minutes, stirring frequently.

Ingredients you will need

Corn

Peas

Remove from heat; stir in 1 1/2 cups tomato and remaining ingredients.

Ingredients you will need

Tomato

Serve ragout with crab cakes.

Ingredients you will need

Crab

Equipment

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. 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 Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.