Best 2 Nantucket Crab Cake With Bacon Maple Cream Corn Recipes

**Indulge in a Culinary Symphony: Nantucket Crab Cakes with Bacon-Maple Cream Corn and Other Delectable Recipes**

Embark on a culinary journey to the charming island of Nantucket with our tantalizing Nantucket Crab Cakes. These delectable crab cakes, crafted with fresh crab meat, burst with succulent flavors, perfectly complemented by the smoky bacon and sweet maple cream corn. Elevate your dining experience with a selection of equally enticing recipes featured in this article. Discover the secrets to creating flaky and golden Brown Butter Biscuits, ideal for savoring alongside your crab cakes. Impress your guests with the vibrant Summer Squash Gratin, a symphony of flavors and colors. Satisfy your sweet cravings with the irresistible Brown Butter Blondies, a delightful treat infused with maple syrup. Join us on this culinary adventure as we explore the diverse flavors and textures that make these recipes truly exceptional.

Let's cook with our recipes!

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.

CORN AND CRAB CAKES

Corn and Crab Cakes image

Provided by Mark Bittman

Categories easy, quick, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

Olive oil
1 egg
2 cups corn
1/2 pound crab meat
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 cup bread crumbs
Flour
Lemon wedges

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.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 569 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

For the freshest crab cakes, use fresh crab meat. If you don't have access to fresh crab meat, you can use frozen crab meat that has been thawed and drained.
Be gentle when mixing the crab cakes. Overmixing will make them tough.
Don't overcook the crab cakes. They should be cooked through but still moist in the center.
Serve the crab cakes immediately with your favorite dipping sauce, such as tartar sauce, remoulade, or cocktail sauce.

Conclusion:

Nantucket crab cakes are a delicious and easy-to-make seafood dish. With a few simple ingredients, you can create a meal that is sure to impress. Whether you are serving them as an appetizer or a main course, these crab cakes are sure to be a hit. So next time you are looking for a seafood dish that is both delicious and easy to make, give Nantucket crab cakes a try.