Crab Cakes with Dijonnaise and Charred Corn Salad
These crab cakes have so much flavor. Adding them with a fresh corn salad brightens up this dish, making them perfect for a spring or summertime meal.
Yield: 4
Crab Cakes with Dijonnaise and Charred Corn Salad
Prep time: 1 H & 30 MCook time: 15 MinTotal time: 1 H & 45 M
Ingredients
Crab Cakes
- 1 pound Lump Crab Meat (Jumbo or Regular Lump)
- 1/4 cup Breadcrumbs
- 1/4 cup Mayonnaise
- 1/4 cup Scallions, chopped
- 2 TB Parsley, chopped
- 1 Egg
- 1 tsp Old Bay Seasoning
- 1 tsp Kosher Salt
- 1 Lemon, juiced and zested
- AP Flour (for dredging)
- Avocado oil (for pan frying)
Dijonnaise
- 1/4 cup Mayonnaise
- 1 TB Dijon Mustard
- 1 tsp Worcestershire
- 1/2 tsp Parsley, chopped
- Splash of Lemon Juice (about 1 lemon wedge)
- Pinch of Kosher Salt and Black Pepper
Charred Corn Salad
- 4 Corn Stalks
- 1 Red Bell Pepper, chopped
- 1 Avocado, diced
- 1/4 Red Onion, chopped
- 1 Jalapeño, seeded and chopped
- 1 Lime, zested and juiced
- Kosher Salt to taste
Instructions
Crab Cakes
- Combine breadcrumbs, mayonnaise, scallions, parsley, egg, Old Bay seasoning, kosher salt, and lemon juice and zest into a mixing bowl.
- Carefully fold in crab, making sure to keep some of the lumps together.
- Shape into cakes (I make 4 but you can make smaller ones too).
- Chill for 30 minutes in the fridge.
- Fill a container with some AP flour and lightly dredge each one with the flour while pressing together the cakes (you want them to hold together well before pan frying).
- Heat a non-stick pan with avocado oil to medium heat.
- Pan fry each side until golden brown and heated throughout (about 5 minutes per side).
- Serve with dijonnaise and corn salad.
Dijonnaise
- Combine all ingredients together.
Charred Corn Salad
- Remove husks from the corn and place directly on a gas stove and rotate until each side is charred. (If you don't have a gas stove you can grill them.)
- Cut the corn off the cob and combine with the remaining ingredients.
