Crab Cakes with Tomato + Corn Salsa
We’re celebrating summer in Virginia with these delicious Chesapeake crab cakes loaded up with fresh summer sweet corn and tomato salsa, the perfect meal for a balmy summer day!
Ingredients
For the Crab Cakes:
- 1 lb lump crab meat flaked, picked, and drained
- 1 tbsp lemon juice
- 1/2 cup bread crumbs
- 1 ea egg large
- 1/4 cup mayonnaise
- 2 ea green onions trimmed and sliced
- 1 tbsp parsley fresh, chopped
- 1 tbsp stone-ground mustard
- salt and pepper to taste
- 2 tbsp butter
- 2 tbsp vegetable oil
- 6 cups mixed salad greens
For the Tomato + Corn Salsa:
- 2 ears corn husked
- 2 cups Roma tomatoes coarsely chopped
- 1/2 ea medium red onion finely diced
- 2 ea green onions trimmed, sliced
- 1 tbsp balsamic vinegar
- 1 tsp ground cumin
Instructions
- Let’s start with the salsa. Bring a large pot of water to a boil. Add the ears of corn and let them cook for 5 minutes. Then lift the corn from the water and set aside to cool.
- When the corn is cool enough to handle, scrape the kernels off the cob with a sharp knife into a large bowl. Add the tomatoes, onions, green onions, balsamic vinegar, and cumin powder and toss gently. Cover and refrigerate at least 2 hours.
- Let’s make the crab cakes. In a medium bowl, sprinkle the crab meat with lemon juice and gently toss. In a large bowl, combine the bread crumbs, eggs, mayonnaise, green onions, parsley, mustard, and salt and pepper. Add the crab meat and mix to combine.
- Shape the crab meat into small patties, about 1 inch thick by 2 inches wide, and place on a large baking sheet. Cover with plastic wrap and refrigerate for an hour.
- Over medium heat, heat up 1 tbsp each of the butter and vegetable oil in a large skillet. Fry half of the crab cakes in this mixture until they’re golden, 3-5 minutes per side.
- Set the crab cakes aside to drain on paper towels. Repeat with the remaining butter and oil and the other half of the crab cakes.
- Divide the salad greens among 3 plates. Top each plate with 3 crab cakes and top with salsa. For a little extra punch, drizzle with a small amount of balsamic vinaigrette. Enjoy!
Notes
Pairing Notes: You can't go wrong with a buttery Sauvignon Blanc or a Pinot Blanc with crab cakes. These are nice and sweet but robust enough to hold their own with the salsa!
Nutrition
Sodium: 1211mgCalcium: 117mgVitamin C: 41mgVitamin A: 1822IUSugar: 5gFiber: 2gPotassium: 686mgCholesterol: 55mgCalories: 350kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 11gSaturated Fat: 3gFat: 20gProtein: 25gCarbohydrates: 18gIron: 3mg
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