Pearl Oyster Bar Crab Cakes with Sweet Corn Ragout

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

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

Ingredients:

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

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

Directions:

1. 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.
2. Preheat oven to 450°.
3. 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.
4. 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.
5. 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.

By RecipeOfHealth.com