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Pearl Oyster Bar Crab Cakes with Sweet Corn Ragout

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 8 servings (serving size: 1 crab cake and 1/3 cup ragout)
Top these quintessential crab cakes with a refreshing sweet corn relish.

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

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 450°.

  3. 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.

  4. 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.

  5. 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.