Course:
Appetizer
Cuisine:
Modern North American
Servings:
4
Wine Pairing Recommendations
This dish goes exceptionally well with Viognier, Pinot Gris and Blanc de Blancs Champagne.
Prep time:
20 min
Cook time:
30 min
Total time:
50 min
Creamed Corn
Ingredients
- 2 ears corn, shucked
- 2 tbsp butter
- 2 tbsp chives, chopped
- 1 tbsp lime juice or to taste
- Zest of 1 lime
- 1 cup heavy whipping cream
- Salt to taste, not shown
Instructions
- You can use either fresh or organic frozen corn in this recipe without much if any, quality loss.
Method
- Melt the butter in a large frying pan over medium heat.
- Add the corn, lime juice and salt.
- Reduce the heat to medium-low and cook until corn absorbs all the butter, about 15 minutes. Take great care not to brown corn kernels.
- Stir in cream and lime zest, and cook until most of the cream has been absorbed, about 8 more minutes.
- Take it off the heat and stir in the chives.
- Keep warm while making the crab cakes.
Crab Cakes
Ingredients
- 1 large egg
- 1 tbsp mayonnaise
- 2 green onions, chopped
- 250 g cooked crab meat
- Spice mix of ¼ tsp black pepper, ¼ tsp smoked and spicy Spanish paprika and ½ tsp salt (or to taste)
- 1 cup bell pepper, diced
- 1/3 cup fine bread crumbs + 1/3 cup for dusting
- Butter or oil for frying, not shown
Instructions
Crab meat to use in this recipe
You can use either freshly cooked or pasteurized canned crab meat in this recipe. However, if you can, try getting freshly cooked crab meat. It does make this recipe taste better.
Irrespective of the type of crab meat you use, make sure it is picked over for shell fragments and squeezed to remove extra moisture.
Method
- In a bowl, whisk the egg.
- Add mayonnaise, crab, bread crumbs, spice mix and diced bell pepper. Mix everything till all ingredients are well combined.
- Divide the mixture into 8 equal portions. Gently form each portion into a small patty.
- Roll the crab cakes in the remaining bread crumbs.
- In a large frying pan, melt butter or warm oil over medium-low heat. Working in batches if necessary, add the crab cakes and cook until golden brown on one side, about 4 minutes.
- Flip and cook until golden brown on the second side, for another 4 minutes.
Enjoy!
Recipe Tips
- To remove moisture from crab meat, squeeze it in your palm or paper towel to remove excess water.
- Work on the prep for your crab cakes while the corn is cooking.
- If cooking crab cakes and corn concurrently, you can start frying crab cakes at the step where you add cream to the corn mixture.
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2 Responses to “Crab cakes on a bed of creamed corn”
I would never think pairing with corn… but I will try out your crab cakes. Love the simplicity!
Thank you for your kind words Lena. We try to make our recipes simple, delicious and easy to pair with wine. ‘Cause who has time to spend hours in the kitchen these days! And as of late, who has money to go out a lot!