Summer Crab Cakes

Servings6

Time to Cook15 minutes

Time to Prepare30 minutes

Recipe developed for BC Egg by Chef Trevor Randle

Ingredients

Crab Cakes

2 Tbsp (30ml) Canola oil
1/3 cup (80 ml) Red bell pepper, diced small
1/3 cup (80 ml) Corn kernels
1 Egg
¼ cup (60 ml) Mayonnaise
1 Tbsp (15 ml) Whole grain Dijon mustard
6 drops Worcestershire sauce
¼ cup (60 ml) Green onion, sliced thin
1 Tbsp (15 ml) Parsley, minced
2 Tbsp (30 ml) Lime juice (about 1 lime)
¼ tsp (3 ml) Sea salt
1/8 tsp (2 ml) Ground black pepper
Pinch Cayanne pepper
1 cup (250ml) Lump crab meat
½ cup +2 Tbsp (150 ml) Panko bread crumbs
¼ cup (60 ml) Canola oil (for frying)
2 Tbsp (30 ml) Butter (for frying) (Omit for Dairy Free option, and substitute olive or canola oil).

For Breading

1 ¼ cup (300 ml) All purpose flour
2 Eggs
½ cup (125 ml) Milk
1 ¼ cup (300 ml) Panko bread crumbs
Pinch Salt
Pinch Pepper

Corn Salsa

1/3 cup (80 ml) Red bell pepper, small dice
1/3 cup (80 ml) Corn kernels (fresh or thawed from frozen)
3 tsp (15ml) Jalapeno, seeds removed, diced small
10 Grape tomatoes, quartered
3 Tbsp (45ml) Red onion, diced small
2 Tbsp (30ml) Lime juice
4 tsp (20ml) Cilantro, roughly chopped
1/2 tsp (3ml) Salt
1/4 tsp (2ml) Ground black pepper

Creamy Sriracha Lime Dipping Sauce

1/2 cup (125 ml) Mayonnaise
Zest of 1 Lime
2 Tbsp (30 ml) Lime juice
1 – 2 Tbsp (15-30 ml) Sriracha sauce

Instructions

Crab Cakes

Preheat oven to 400 F, line a baking sheet with parchment paper and set aside.
In a small sauté pan, heat canola oil and sauté red bell pepper and corn for 2 – 3 minutes (or until soft).
Place hot mixture into a bowl, and cool in the refrigerator.
Meanwhile, in a medium bowl, combine egg, mayonnaise, Dijon mustard, Worcestershire sauce, green onion, parsley, lime juice, salt, pepper and cayenne.
Mix with a whisk or fork until completely combined.
Add cooled red bell pepper and corn and stir to combine.
Gently fold in crab until fully mixed in.
Add panko breadcrumbs and combine.
Cover crab mixture and place in the refrigerator for at least 30 minutes, or overnight.
Combine eggs and milk in a bowl and whisk to combine, set aside.
Set up breading station by placing flour on a plate, and the panko bread crumbs on a second plate, next to the bowl of whisked milk and egg.
Season each plate with a pinch of salt and pepper.
Form the chilled crab mixture into crab cakes of your desired size.
Start breading by dipping the formed crab cake in to the flour, then the egg mixture then finally the panko crumbs. Place on a clean tray.
When all crab cakes are breaded, heat oil in a large frying pan over medium low heat.
Gently add crab cakes to the hot oil. Cook 2 – 3 minutes per side, and flip when golden brown.
As soon as all crab cakes are flipped, add butter to the pan.
When the butter starts to foam, baste until the other side is golden brown. Approx. 2 – 3 minutes.
Carefully remove the crab cakes to the parchment lined pan and bake in the oven for 10 – 12 minutes or until heated through.
Serve immediately with Corn Salsa and Creamy Siracha Lime Dipping Sauce.