Pearl Oyster Bar Crab Cakes with Sweet Corn Ragout

Pearl Oyster Bar Crab Cakes with Sweet Corn Ragout Recipe
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Top these quintessential crab cakes with a refreshing sweet corn relish.

Yield:

8 servings (serving size: 1 crab cake and 1/3 cup ragout)

Recipe from

Cooking Light

Nutritional Information

Calories 173
Caloriesfromfat 28 %
Fat 5.4 g
Satfat 2 g
Monofat 1.6 g
Polyfat 0.9 g
Protein 15.1 g
Carbohydrate 17.5 g
Fiber 2.3 g
Cholesterol 103 mg
Iron 1.7 mg
Sodium 462 mg
Calcium 81 mg

Ingredients

Crab cakes:
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon dry mustard
2 teaspoons chopped fresh chives
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
2 tablespoons finely chopped seeded plum tomato
1 pound lump crabmeat, drained and shell pieces removed
7 tablespoons dry breadcrumbs, divided
1 1/2 teaspoons butter
Ragout:
1/4 cup water
2 3/4 cups fresh corn kernels (about 4 ears)
1/4 cup frozen green peas
1 1/2 cups finely chopped seeded plum tomato (about 1 pound)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon black pepper

Preparation

To prepare crab cakes, combine first 9 ingredients in a large bowl, stirring with a whisk. Add 2 tablespoons tomato and crabmeat, tossing gently to coat. Stir in 5 tablespoons breadcrumbs. Cover and chill 30 minutes.

Preheat oven to 450°.

Fill a 1/4-cup measuring cup with crab mixture to form 1 patty. Remove from measuring cup; repeat procedure with remaining crab mixture to form 8 patties. Lightly dredge patties in 2 tablespoons breadcrumbs.

Melt 1 1/2 teaspoons butter in large ovenproof skillet over medium-high heat. Add patties; cook 4 minutes. Turn patties; wrap handle of pan with foil. Place pan in oven; bake at 450° for 5 minutes or until patties are golden brown and thoroughly heated.

To prepare ragout, bring 1/4 cup water to a boil in a medium saucepan. Add corn and peas; cook 2 minutes, stirring frequently. Remove from heat; stir in 1 1/2 cups tomato and remaining ingredients. Serve ragout with crab cakes.

Rebecca Charles,

Cooking Light

July 2003
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