Best 2 Crab Cakes With Grilled Corn Relish Recipes

In the realm of delectable seafood dishes, crab cakes reign supreme, tantalizing taste buds with their succulent crab meat, crispy golden crust, and burst of flavors. These delectable patties, often served as appetizers or main courses, are a symphony of textures and tastes that leave an unforgettable impression. Accompanying these crab cakes is a vibrant grilled corn relish, a refreshing medley of sweet corn, red bell pepper, jalapeño, and zesty lime dressing. This relish adds a delightful contrast to the richness of the crab cakes, cleansing the palate and enhancing the overall dining experience. The article presents two distinct recipes: one for the crab cakes and another for the grilled corn relish. Both recipes are meticulously detailed, ensuring that home cooks of all skill levels can recreate these culinary masterpieces in their own kitchens.

Check out the recipes below so you can choose the best recipe for yourself!

BACON CRAB CAKES WITH PIMIENTO-CORN RELISH

Bacon Crab Cakes with Pimiento-Corn Relish image

While crab cakes may sound like a budget-busting endeavor for a standard barbecue, they don't have to be. Crab comes in different grades usually labeled (in ascending order of quality) special, claw and lump. The texture of the lump meat is certainly lovely, but I like to reserve it for a simple presentation - like a crab salad, for instance - where its pricey texture can really shine. In this case, since we're mixing the crab with all sorts of other things and then frying it, reach for "special" grade - the flavor is the same. They won't, however, last very long. Get your "cook's-spoils" bites in early.

Provided by Food Network

Categories appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 strips smoked bacon
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 1/2 cups corn kernels (from about 3 ears of corn)
Salt and pepper
2 tablespoons apple cider vinegar
2 tablespoons sugar
1 4-ounce jar diced pimientos, drained
1 pound lump crab meat
1 large egg, lightly beaten
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 small onion, finely grated
1 clove garlic, finely grated
2 tablespoons chopped fresh parsley
1/4 to 1/2 cup crushed pretzels, as needed
3/4 teaspoon seafood seasoning, such as Old Bay
Few dashes hot sauce
Salt

Steps:

Place a large saute pan over medium heat and cook the bacon until golden brown and crisp, 7 to 8 minutes total. Reserve about 3 tablespoons of the bacon fat in a dish and 2 tablespoons of the bacon fat in the pan. Transfer the bacon to a paper towel-lined plate to cool.
Return the pan to medium heat and add the celery, onion, corn and some salt and pepper. Cook the vegetables until beginning to soften, 3 to 4 minutes. Add the vinegar, sugar and pimientos to the pan and cook until the vinegar has reduced and the corn is tender, 3 to 4 minutes. Adjust the seasoning as needed and set the relish aside to cool.
Place a large skillet over medium heat with about 1 1/2 tablespoons of the reserved bacon fat. In a large bowl, mix together all of the ingredients for the crab cakes, along with the reserved crisp bacon, adjusting the seasoning as needed with salt and pepper. Working in batches as needed, scoop out about 1/4 cup of mix for each crab cake and cook in the bacon fat, turning once, until golden brown and heated through, about 3 minutes per side.
As batches finish cooking, reserve them on a plate; add more bacon fat to the pan as needed throughout cooking.
Serve the warm crab cakes over warm or room temperature relish.

CRAB CAKES WITH GRILLED CORN RELISH

Crab Cakes with Grilled Corn Relish image

Provided by Robert Irvine : Food Network

Time 1h10m

Yield about 35 to 40 cakes

Number Of Ingredients 17

Ingredients

2 eggs, whisked
2 teaspoons seafood seasoning
1 1/2 cups mayonnaise
1 1/2 cups panko breadcrumbs
2 teaspoons hot sauce
Salt and freshly ground black pepper
3 pounds lump crab
2 ears fresh corn, husked (peeled, and silky threads removed)
2 Roma tomatoes
1/2 sweet onion
2 tablespoons minced fresh parsley
2 cloves garlic, finely chopped
1 1/2 teaspoons seafood seasoning
2 teaspoons red wine vinegar
3 tablespoons mayonnaise
2 1/2 cups all-purpose flour
1 to 2 sticks unsalted butter, for cooking

Steps:

For the crab cakes: In a mixing bowl, mix all the ingredients except the crab until thoroughly mixed. Gently stir in the crab, being careful not to break up lumps. Place in the refrigerator to chill while you prepare the corn relish.
For the corn relish: Preheat a grill pan over medium-high heat. Grill the corn on all sides. Kernels should be mostly browned and lightly charred.
Next, cut the tomatoes and onion into small dice, and then toss them in a bowl with the parsley, garlic, seafood seasoning, and vinegar. Then, cut the kernels from the cobs, being careful not to include any cob or silk. Add to the bowl and stir. Finish with the mayo, stirring well. (Add more mayo to the mix if too loose. Relish should be thick and easy to spoon onto the crab cakes.)
Next, portion the crab mixture into bite-sized cakes. Pour the flour onto a plate. Place the cakes in the flour and toss to coat lightly. You do not want a thick layer of flour.
Heat a large saute pan over medium heat. Add 3 tablespoons butter. When the butter is melted, add the crab cakes and cook until golden brown on both sides, 4 to 5 minutes per side. Transfer the cakes to a paper towel to drain. Season with salt.
Cook the rest of the cakes in batches, adding more butter as needed. You can wipe out the pan between batches if there are overcooked bits.
Top each cake with corn relish and serve.

Tips:

Choose Fresh Crab Meat: Use the freshest crab meat you can find. This will ensure the best flavor and texture in your crab cakes.
Use a Light Hand: Be gentle when mixing the crab cakes. Overmixing can make them tough.
Pack the Crab Cakes Tightly: When shaping the crab cakes, pack them tightly so they hold together well.
Don't Crowd the Pan: When frying the crab cakes, don't crowd the pan. This will help them cook evenly.
Serve with a Creamy Sauce: Crab cakes are traditionally served with a creamy sauce, such as tartar sauce or rémoulade.

Conclusion:

These crab cakes with grilled corn relish are a delicious and easy-to-make seafood dish. The crab cakes are packed with flavor and have a crispy exterior and a tender interior. The grilled corn relish is the perfect accompaniment, adding a sweet and smoky flavor to the crab cakes. This dish is sure to be a hit at your next party or gathering.