Maryland Crab Cakes with Salad of Roasted Corn and Shallots
Prep time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes
Servings: 4
Ingredients
Crab Cakes
1 pound jumbo lump crabmeat, picked over for shells
4 saltine crackers, finely crushed
1/3 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Old Bay seasoning
1 tablespoons fresh parsley, finely chopped
2 tablespoons unsalted butter
2 tablespoons vegetable oil
Remoulade Sauce
1 1/4 cup mayonnaise
1/4 cup Creole mustard
1 tablespoon smoked paprika
2 teaspoons prepared horseradish
1 1/2 teaspoons Cajun Seasoning (recipe follows)
1 tablespoon fresh parsley, finely chopped
1 teaspoon hot sauce (e.g., Tabasco)
1 teaspoon lemon juice, fresh squeezed
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
Instructions
In a large bowl, gently combine the crabmeat, crushed saltines, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and chopped parsley. Be cautious not to break up the lumps of crabmeat too much.
Form the crab mixture into 8 equal-sized patties, about 1-inch thick. Place the formed crab cakes on a plate and refrigerate for at least 15 minutes to help them firm up.
While the crab cakes are chilling, prepare the remoulade sauce. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, capers, parsley, hot sauce, Worcestershire sauce, and minced garlic. Season with salt and freshly ground black pepper to taste. Refrigerate the sauce until ready to serve.
Preheat a large nonstick skillet over medium heat. Add the unsalted butter and vegetable oil, swirling to coat the pan evenly.
Carefully add the chilled crab cakes to the skillet, working in batches if necessary to avoid overcrowding. Cook the crab cakes for 4-5 minutes per side, or until they are golden brown and crispy.
Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.
Serve the Maryland Crab Cakes warm, accompanied by the prepared Remoulade sauce and a salad of greens with roasted corn and shallots (recipe follows).
Mixed Green Salad with Roasted Corn and Shallots
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Servings: 4
Ingredients:
6 cups mixed greens
2 ears of corn, husked
4 shallots, peeled and halved
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Sherry Vinaigrette:
1/4 cup sherry vinegar
1/2 cup extra virgin olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the husked corn and halved shallots onto the prepared baking sheet. Drizzle with olive oil, and season with salt and freshly ground black pepper. Toss gently to ensure everything is well-coated.
Roast the corn and shallots in the preheated oven for about 15-20 minutes, or until the corn is golden and the shallots are tender and caramelized. Turn them halfway through for even roasting.
While the vegetables are roasting, prepare the sherry vinaigrette. In a small bowl, whisk together the sherry vinegar, olive oil, Dijon mustard, and minced garlic. Season with salt and freshly ground black pepper to taste.
Once the corn is cool enough to handle, cut the kernels off the cob.
In a large salad bowl, combine the mixed greens, roasted corn kernels, and roasted shallots. Drizzle with the prepared sherry vinaigrette and toss gently to combine.
To serve, divide the salad among four plates, ensuring each serving has a good mix of greens, corn, and shallots. Enjoy immediately.
Cajun Seasoning
3 T smoked paprika
2 T fine kosher salt
2 T garlic powder
1 T freshly ground black pepper
1 T ground white pepper
1 T onion powder
1 T dried oregano
1 T ground cayenne pepper
1/2 T dried thyme
Mix all ingredients together well. Store in airtight container for up to six months.
