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Crab-Corn Cakes with Basil-Jalapeno Sauce

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  • Servings: 6

Ingredients

  • 3 tablespoons unsalted butter
  • 4 scallions
  • 1 clove garlic
  • 1 pound crab claw meat
  • 1/2 cup frozen corn
  • 1/2 cup dried bread crumbs
  • 1 egg
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons chopped fresh parsley leaves
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1/3 cup yellow cornmeal
  • 1/2 cup mayonnaise
  • 1 jalapeño
  • 1 clove garlic
  • 2 tablespoons chopped fresh basil leaves
  • 2 teaspoons capers
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • Pinch salt
  • Freshly ground black pepper

Directions

In a medium skillet, heat 1 tablespoon of the butter over medium-high heat. Add the scallions and garlic. Cook and stir for 2 to 3 minutes or until softened. Place the mixture in a large bowl. Add the crabmeat, corn, bread crumbs, egg, mayonnaise, mustard, parsley, and pepper to taste; mix well. Divide the mixture into 12 portions and form into 1/2-inch-thick patties. Place the patties on a baking sheet and chill for 1 hour.

Meanwhile, in a small bowl, stir together all of the tartar sauce ingredients. Refrigerate until ready to use.

Preheat oven to 375°F. In a large skillet, heat the remaining 2 tablespoons butter and the oil over medium-high heat. Dredge each crab cake in the cornmeal, turning to coat evenly. Sear the cakes for 3 to 4 minutes per side or until golden brown. Return the crab cakes to the baking sheet. Bake for 10 minutes. Serve crab cakes hot with Basil-Jalapeno Tartar Sauce.