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[Photograph: Sydney Oland]

Crab cakes are an almost perfect morning food—easy on the palate, and not too heavy in the stomach. The addition of corn kernels and creamed corn adds just a bit of sweetness and texture without overwhelming the delicate flavor of the crab. Although fresh is always better, these cakes can be made out of cans from your pantry if you've got last-minute company. And if you're the type of person who shucks and freezes fresh corn in the summer, this is a worthy use of that precious summer corn.

Feel free to makes the cakes ahead of time and hold them in the fridge overnight. You can even take them from the fridge straight to the pan, although if you do, I'd recommend letting the cakes sit in a warm oven for a few minutes to let the center of the cakes get up to temperature. Some sour cream or Greek yogurt, lemon wedges, cold beer, and a green salad, and brunch is ready to serve.

Get the Recipe

Crab and Corn Cakes

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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