Monday, September 01, 2014

Corn Crab Cakes

Wee miniature crab cakes.
As I mentioned the other day, we had plenty of crab meat left over from Mr Minx's birthday crabs. Some of it went into a crab salad eaten with nectarine soup, and the rest went into the ubiquitous crab cakes. We also had a leftover ear of bi-color corn. I didn't want to fight over it, so I sliced the kernels off the cob and tossed them in with the crab.

We also had some of my brother-in-law's corn fritters/hush puppies left. Rather than use crackers or bread in the crab cakes, I broke up a fritter, soaked it in a little milk, and added it to the mix. Yes, I am a big fan of recycling. You're not likely to have any giant hush puppies lying around, but cornbread or a corn muffin will do. Just don't use too much--you don't want the breading to be obvious. It should just be part of the "spackle" that holds the shreds of crab together.

Corn and Crab Cakes

1 ear of sweet corn
1/2 lb fresh blue crab meat, picked over for shells
2 teaspoons mayonnaise
1 teaspoon Old Bay seasoning
1 egg
1/2 corn muffin, or 2x2" square of corn bread
1 tablespoon half and half
Oil for frying

Cut the kernels of corn off the cob and put into a large bowl. Add the crab meat.

In another bowl, beat together the mayonnaise and the egg, add the Old Bay.

Crumble the corn muffin/bread and soak the crumbs in the half and half. When the crumbs are moist, put them in the bowl with the crab and corn. Add the mayo mixture and fold gently. Refrigerate for at least one hour before forming into large or small cakes.

Heat a few tablespoons of vegetable or canola oil in a large skillet over medium-high heat. Add several cakes at a time to the pan, but do not crowd--you want to be able to get a spatula in there to flip 'em.

Cook cakes until brown on both sides. Remove to a paper towel-lined plate to drain before serving. Serve with tartar sauce (or not).

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