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.
Pearl Oyster Bar Crab Cakes with Sweet Corn Ragout
teafortwo Posted: 07/26/11
juno100 Posted: 03/19/14
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.