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.
Crab and Corn Cakes
About This Recipe
|Yield:||Serves 4 (makes 8 cakes)|
|Active time:||15 minutes|
|Total time:||30 minutes|
|This recipe appears in:||Sunday Brunch: Crab and Corn Cakes|
- 8.5 ounces crab meat
- 2 scallions, thinly sliced
- 1/2 cup creamed corn
- 1/2 cup corn kernels
- 1 egg, beaten
- 1 egg white, beaten
- 1/4 cup breadcrumbs
- Kosher salt and cracked black pepper
- 1- 2 tablespoon butter for frying
Combine crab, scallion, creamed corn, corn kernels, egg, and egg white and mix until thoroughly combined. Sprinkle with breadcrumbs and season with salt and pepper and mix well. Divide into 8 cakes, about 1/3 cup each.
Melt 1 tablespoon of butter in a large non-stick skillet. When foam subsides add cakes, making sure not to crowd pan (you may want to work in batches, in which case, hold finished cakes in a low oven until ready to serve). Cook until brown, about 3 minutes per side. Serve green salad and cold beer.