Crab Cakes Recipe

Crab Cakes

Ingredients

Asian Vinaigrette
• 2 tablespoons coffee
• 2 tablespoons low­ sodium soy sauce
• 1/4 cup olive oil
• 1 tablespoon hot sesame oil (spray)
• 1/2 tablespoon honey
• Salt and pepper to taste
Roasted Corn Salsa
• 3/4 cup roasted corn kernels (1 to 2 ears)
• 1/4 cup diced tomato
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 2 teaspoons rice vinegar
• 2 teaspoons olive oil
• Juice from 1 lime
• Salt, pepper, and Tabasco to taste
Crab Crakes
• 6 tablespoons heavy cream
• 8 ounces crab claw meat
• 1 small carrot, minced
• 1 small celery stalk,minced
• 1 tablespoon bread crumbs
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper
• Pinch of crushed red pepper flakes
• Dash of Tabasco
• 1/2 teaspoon olive oil
• 10 ounces mixed greens

Instructions

1. Wrap ears of corn with husks removed in aluminum foil and bake in a 450 ­degree oven for 15 minutes.
2. Set aside to cool.
3. Place all vinaigrette ingredients in a jar and shake to combine.
4. Set aside.
5. Cut cooled corn kernels from cob and mix kernels and all other salsa ingredients together in a medium bowl.
6. Season to taste and set aside.
7. Preheat oven to 350 degrees.
8. Bring cream to a simmer in a small skillet over medium heat, stirring frequently until reduced by half (4­5 minutes).
9. Pat the crabmeat dry and combine with cream, carrot, celery, bread crumbs, salt, peppers, and Tabasco in a large bowl.
10. Form four patties.
11. Heat an oven­safe skillet over medium­high heat for 3­4 minutes.
12. Carefully add olive oil.
13. Fry for 1 minute, or until browned, on each side.
14. Place in oven until warmed through (5­8 minutes).
15. Serve over mixed greens tossed in Asian vinaigrette.
16. Top with roasted­corn salsa.