Corn Crab Cakes
Recipe created by Rori Trovato
This seafood staple takes on a new flavor—corn! Let your taste buds be the judge.
Servings: Serves 4
  • 1 pound lump crabmeat
  • 1/2 cup minced onion
  • 1 teaspoon minced garlic
  • 1 cup frozen corn , cooked
  • 1/2 cup finely diced yellow bell pepper
  • 1/2 cup finely diced celery
  • 1 cup mayonnaise
  • 1/2 teaspoon dry mustard
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 egg , lightly beaten
  • 1 1/2 cups saltine or water cracker crumbs
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1 tablespoon cumin seeds
  • 1 1/2 cups sour cream
  • 3 tablespoons chopped cilantro
  • 2 tablespoons chopped scallions
  • 1 teaspoon salt
  • Directions
    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.


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