Crab Sweet Corn Cakes Recipes

Steps:

• Cakes:.
• Add all ingredients together in a medium bowl until well combined.
• Refridgerate for 1 hour so the mixture will hold "cake" shape.
• Using ice cream scoop, shape mixture in to "cake" or patty shape and dust with light coating of bread crumbs. This will give it a crunchy outer crust.
• Saute in pan with al ittle olive oil until golden brown and heated through, approximately 5 minutes each side.
• Remoulade:.
• Mix all ingredients together in a small bowl and plate with crab cakes.

Steps:

• Bring a large pot of water to a rolling boil over high heat and plunge the corn into it. Cover, and when the corn returns to a boil, turn off the heat. Let the corn sit for 5 minutes.
• Using tongs, lift out the corn and rinse with cold water to cool. Scrape the kernels off the cob, and put them into the work bowl of a food processor. Add the eggs and flour, and process in short pulses until the mixture is still coarse in texture but even in color and well-combined. Stir in the sugar, cumin if making plain corn cakes, and salt.
• Rub a little olive oil over the surface of a heavy nonstick pan or griddle, and heat until a bit of batter dropped on the surface bubbles in the center and browns on the bottom.
• If making plain corn cakes, pour 3 tablespoons of batter into the pan or onto the griddle. When bubbles form on the surface and the bottom has browned, about 3 to 4 minutes, flip it over (using a nonmetallic spatula) to brown the other side, about 3 to 4 minutes more. Transfer to a warm plate and cover with foil to keep warm, and repeat until you've used up all the batter. Serve each corncake spread with one of the pestos and/or garnished with sour cream, yogurt cheese, and salsa, if you'd like.
• If making crab-filled corncakes, pour 3 tablespoons of batter into the pan or onto the griddle, and when bubbles form on the side and the bottom is lightly browned, about 4 minutes, place a generous spoonful of Crab Filling in the center.
• Cover the filling with another 3 tablespoons of corn batter. Using a nonmetallic spatula, carefully flip the corncake to cook the other side until brown, about another 4 minutes. Transfer the corncake to a plate and cover with foil to keep warm. Serve the crab cakes garnished with sour cream, yogurt cheese, alfalfa sprouts, cherry tomatoes, and/or slivers of ripe avocado.
• Combine all of the ingredients in the bowl of a food processor or blender. Process to make a smooth, dense paste.
• In a food processor or blender, make a dense paste by blending the broccoli, Parmesan, and Cheddar. Add the mace and process again to distribute it throughout the pesto.
• In a bowl, combine the mayonnaise, scallion, capers, chives, and crabmeat. Stir well with a fork to blend the ingredients evenly. Refrigerate until ready to use.

Steps:

• Lightly mix the crab, green onions, chile and cilantro in a bowl and season with salt and freshly ground black pepper.
• Sift the flour and cornstarch into a separate bowl. Add 2/3 cup cold water and the eggs and whisk until smooth. Stir in the crab mixture and corn kernels. The mixture should have the consistency of heavy cream.
• Set up the outdoor grill for direct-heat cooking over medium-high heat. Place a griddle, plancha or piastra suitable for use on an outdoor grill on the grill to preheat. Grease the griddle with some oil. Spoon small amounts of the batter onto the griddle and cook for 3 minutes on each side or until golden. Serve with crème fraîche, sweet chile sauce and lime wedges.

Steps:

• In a large bowl, combine the first 6 ingredients. Fold in crab and shrimp. Shape into 12 patties; coat with panko bread crumbs., In a large skillet over medium heat, cook crab cakes in oil in batches until golden brown, 3-4 minutes on each side. , Meanwhile, in a small bowl, combine the sauce ingredients. Serve with crab cakes.

Steps:

• Tip the egg, flour, garlic and coriander stalks into a food processor with a third of the corn. Whizz to a smooth paste. Mix with the remaining corn, crab, half the spring onions and some seasoning.
• Stir together the sauce ingredients. Cover a tray with kitchen paper. Heat 5cm depth oil in a large, heavy saucepan - it's ready when a cube of bread browns in 30-40 secs. Drop in dessertspoons of the corn mix, then fry for 2-3 mins, turning, until golden and crisp. Lift onto kitchen paper. Keep warm. Repeat with the remaining mix. Serve the hot cakes sprinkled with the last of the spring onion and the dipping sauce alongside.

Steps:

• Place the crabmeat in a bowl, breaking it up as little as possible. In a separate bowl, combine the onion, bell pepper, mayonnaise, mustard, capers, egg, horseradish, salt, pepper, and seafood seasoning. Mix well, add the crabmeat, and fold together, again, taking care not to break up the crabmeat.
• Shape the crabcakes. If you wish, you can roughly shape them by hand before placing the mixture in metal rings or round cookie cutters, each about 2 1/2 inches in diameter. Or you can place the rings on a flat surface, put 2 1/2 to 3 ounces of the mixture in each ring, and press lightly on each cake.
• Preheat a nonstick pan or a seasoned cast-iron skillet over medium heat. Add 1 tablespoon of the butter, but don't let it smoke. Using your finger and a small spatula, guide about four of the rings into the skillet. Cook the crabcakes for 1 1/2 minutes, or until golden brown. Turn them over, using the spatula, and cook again for 1 1/2 minutes or until golden brown. Using the spatula, move the cakes to a sheet pan, and remove the rings. Repeat until the entire mixture is used. About halfway through, discard the butter and use a second tablespoonful.
• To make the corn accompaniment: Place a sauté pan over medium heat, and add 1/2 tablespoon of butter. Be careful not to let the butter burn. Place the corn and jalapeño in the pan, and stir constantly, seasoning with salt and pepper. When the corn is hot (1 1/2 to 2 minutes), stir in the remaining 1 1/2 tablespoons of butter and add the minced thyme. Cook until all the butter has melted. Season to taste.
• Serve one crabcake for an appetizer portion, two for an entrée. Spoon some of the corn mixture over the top of each cake, sprinkle with green onions, and garnish, if desired, with thyme springs.

Steps:

• Heat one tablespoon of olive oil in a pan over medium-high heat.
• Beat 1 egg, and add corn, crab meat, mayonnaise and Dijon mustard.
• Stir in enough bread crumbs to bind.
• Shape into cakes, dredge in flour, and brown in pan on both sides, about 8 minutes total.
• Garnish with lemon wedges.