JUMBO LUMP CRABCAKES WITH SWEET CORN AND JALAPEñO
Provided by Ti Martin
Categories Mustard Onion Appetizer Fry Mardi Gras Mayonnaise Crab Corn Bell Pepper Fall Jalapeño Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 (entrée) or 8 (appetizer) servings
Number Of Ingredients 21
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.
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IPC Islamic Tv
[email protected]I love these crab cakes! They are so easy to make and they always turn out perfect. I usually serve them with a side of tartar sauce and a salad.
Kevin Romero
[email protected]These crab cakes were a bit too oily for my taste. I think I'll try baking them next time instead of frying them.
Olajide Ezekiel
[email protected]I'm not a big fan of crab cakes, but I thought I'd give this recipe a try. I was pleasantly surprised! These crab cakes were delicious. I'll definitely be making them again.
Habib Ali
[email protected]These crab cakes were easy to make and they turned out great! I served them with a side of lemon wedges and they were perfect.
Hmomar Faruksinora
[email protected]I made these crab cakes for a party and they were a huge hit! Everyone loved them.
r rimshaamjad
[email protected]These crab cakes are the best I've ever had! I'm definitely going to be making them again and again.
Umair GSM
[email protected]I was disappointed with these crab cakes. They were dry and lacked flavor. I think I'll stick to my old recipe.
Vvene Nansubuga
[email protected]These crab cakes were a bit too spicy for my taste, but my husband loved them. I think I'll try making them again with less jalapeño next time.
bilal_ bourfiss
[email protected]I've made these crab cakes several times now and they are always a hit. They are so easy to make and they taste amazing. I love that I can use fresh or frozen crab meat, depending on what I have on hand.
AB IR
[email protected]These crab cakes were absolutely delicious! The combination of jumbo lump crab, sweet corn, and jalapeño was perfect. I followed the recipe exactly and they turned out crispy on the outside and tender on the inside. I served them with tartar sauce an