Share this article with your friends.
Most cooks think making crab cakes requires a lot of effort, but they are very easy to prepare. In this version, kernels of corn provide nuggets of texture as well as flavor. Matched with a tossed salad and some grilled vegetables, these crab cakes make an ideal summer meal.
Ingredients:
- 1 cup fresh corn kernels (about 2 ears)
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 1 pound lump crabmeat, shells removed
- 1/3 cup low-fat mayonnaise
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 2 tablespoons fresh lime juice
- 2 large egg whites
- 1/4 teaspoon salt, or more to taste
- 1 cup dry breadcrumbs
- 1 tablespoon vegetable oil
- Lime wedges, for serving
Preparation:
1. Heat a large nonstick skillet over medium-high heat. Add the corn, onion, and garlic and cook, stirring often, until the vegetables are soft, about 5 minutes. Transfer the mixture to a large bowl and let it cool completely. Stir in the crabmeat.
2. Combine the mayonnaise, cilantro, mint, lime juice, egg white, and salt in a small bowl. Gently fold the mayonnaise mixture into the crab mixture. Stir in 1/2 cup of the breadcrumbs. Divide the mixture into 8 (3/4-inch-thick) patties. Dredge the patties in the remaining breadcrumbs.
3. Heat the oil in large nonstick skillet over medium-high heat. Cook the patties, in batches if necessary, until the undersides are lightly browned, about 4 minutes. Turn the patties, cover and cook until undersides are lightly browned and the patties are cooked through, about 5 minutes more. Serve the crab cakes with the lime wedges.
Recipe Notes and Tips:
• The best way to remove corn kernels is to stand an uncooked ear of corn on its end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good to add to salads and salsas. If you want to use the corn kernels for soups, fritters, or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.
• When choosing corn, whatever the variety, the best is simply the freshest. Ask the grower when it was picked or, if that’s not possible, just use your nose. Fresh corn will smell fresh. Look for ears that are tightly closed with bright green husks.The ends of the corn silk should be golden brown, not pale, an indication that the corn was picked too early.The stem end of the corn should be pale and moist, not woody.
• Don’t peel back the husk. If you do, the corn will dry out. Instead, feel through the husk for plump, resilient kernels.
• After purchasing your corn, make a beeline for home. Your hot car is no place for it to sit for any length of time. Refrigerate it promptly in an airtight bag, and husk it just before cooking. Standard and sugar-enhanced are best eaten within a day. The supersweets can be kept longer because they have 2 to 3 times more sugar and will retain much of their sweetness up to 48 hours.
SITE: American Food
