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Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke Photo by: Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Pearl Oyster Bar Crab Cakes with Sweet Corn Ragout

Top these quintessential crab cakes with a refreshing sweet corn relish.

Cooking Light JULY 2003

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

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.

Nutritional Information

Amount per serving
  • Calories: 173
  • Calories from fat: 28%
  • Fat: 5.4g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 15.1g
  • Carbohydrate: 17.5g
  • Fiber: 2.3g
  • Cholesterol: 103mg
  • Iron: 1.7mg
  • Sodium: 462mg
  • Calcium: 81mg
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Pearl Oyster Bar Crab Cakes with Sweet Corn Ragout recipe

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