This seafood staple takes on a new flavor—corn! Let your taste buds be the judge.
Servings: Serves 4
Ingredients 1 pound lump crabmeat1/2 cup minced onion1 teaspoon minced garlic1 cup frozen corn , cooked1/2 cup finely diced yellow bell pepper1/2 cup finely diced celery1 cup mayonnaise1/2 teaspoon dry mustard1 teaspoon ground cumin1/2 teaspoon ground coriander1 1/2 teaspoon salt1/2 teaspoon freshly ground pepper1 egg , lightly beaten1 1/2 cups saltine or water cracker crumbs2 tablespoons extra-virgin olive oil2 tablespoons butter1 tablespoon cumin seeds1 1/2 cups sour cream3 tablespoons chopped cilantro2 tablespoons chopped scallions1 teaspoon salt
In a bowl, combine crab, onion, garlic, corn, bell pepper and celery. In another bowl, mix mayonnaise, dry mustard, cumin, coriander, salt, pepper, egg and 1/4 cup saltine crumbs. Add to crab mixture and stir just until combined. Form 8 patties; chill.
In a large sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high flame. Coat each patty with remaining crumbs and cook until golden brown on each side, about 3 minutes per side. Add more butter and olive oil as needed.
In a pan over low heat, toast cumin seeds until golden and fragrant. Remove from heat. Cool and grind in a spice grinder, in a mortar, or under a heavy pan on counter. In a medium bowl, combine all ingredients.
Serve crab cakes immediately with sauce.