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.
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This is my company "go-to". It's a bit of prep, but you can be done before they arrive. Crab cakes need to be in the fridge for a while anyway so they don't fall apart in the pan. These crab cakes are moist and wonderful, finishing them off in the hot oven insures that they are hot through and crisp on the outside. The sweet corn ragout is so simple, but so tasty. I make it to go with other dishes. If you have all your ingredients in little bowls (mis en place), you look like a pro cooking the ragout while the crab cakes sizzle in the pan.
This recipe is very tasty and flavorful. I have served this several times to guests for lunch because easy to prepare and delicious. You can make the ragout ahead of time as well as the crabcakes, so it comes together super fast. I melt the butter for the ragout and cook the corn and peas in a skillet until the corn is toasted, let it cool, then add it to the rest of the ingredients, it adds depth to the flavor.
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