Street Corn Topped Crab Cakes Recipe
These Street Corn Topped Crab Cakes make the unexpected combo of Mexico and Maryland work beautifully. We like our crab cakes with as little filling as possible (without cakes falling apart), but there’s still enough richness from the fry that it stands up to the Mexican Street Corn Salad without letting it dominate the crab’s delicate flavor.
PREP TIME
20 mins
COOK TIME
15 mins
SERVINGS
3-4
Ingredients
Mexican Street Corn Salad
- 4 large ears of corn, shucked
- 2 Tbsp Mexican crema
- 2 Tbsp mayonnaise
- 2 garlic cloves, finely minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 lime, zested and juiced
- 1/2 tsp chipotle chili powder
- 1/4 tsp smoked paprika
- 1/4 tsp oregano
- 2 Tbsp jalapeño paste
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup cilantro paste
- 1 red bell pepper, finely diced
Jumbo Lump Crab Cakes
- 2 Tbsp mayonnaise
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Dijon mustard
- 2 tsp Old Bay Seasoning
- 1/2 lemon, juiced
- 1 large egg lightly beaten
- 1 lb jumbo lump crab meat
- 1/2 cup panko
- Oil for frying
- Cilantro, for garnish
COOKING INSTRUCTIONS:
Street Corn Topped Crab Cakes
Mexican Street Corn Salad
- Bring a pot of water to boil. Boil corn for 3 minutes. Remove from water and, once cooled, remove kernels from cob.
- Add corn kernels and the rest of the ingredients into a bowl and mix until well-combined. Chill in refrigerator until ready to serve.
Jumbo Lump Crab Cakes
- Add all ingredients except crab to bowl then whisk until well-combined. Gently fold in crab lumps. Form 4 cakes with hands.
- Add about 1/4” of oil to a pan over medium-high heat. Fry crab cakes until heated through and golden brown on both sides (about 2-3 minutes per side). Remove from heat and serve immediately topped with Mexican Street Corn Salad.
PAIRINGS:
Street Corn Topped Crab Cakes
Sauvignon Blanc
Pilsner
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