Crab-Corn Cakes with a Basil-Jalapeno Tarter Sauce

Last weekend my friend Lisa, her husband Paul and their adorable son Benjamin came over for the day. Lisa and I always cook a Farm to Table dinner when we are together (which you probably recall from previous posts). We usually decide our "menu" days before and start to prepare. This was a last minute date so we weren't our usual prepared selves. 

Lisa had found the below recipe from the Deen Bros. Cookbook a while back and had been wanting to test it out. I actually had everything except the fresh crab in my kitchen so it worked out perfectly. We made a trip to the local fish market to get the crab and were all set. They came out delish. 

Chunky pieces of crab that the basil-jalapeno tarter sauce complemented perfectly! 

Crab-Corn Cakes

with a Basil-Jalapeno Sauce

What you'll need:

for the Crab Cakes

3 tablespoons unsalted butter

4 scallions, trimmed and finely chopped

1 garlic clove, minced

1 pound crab meat

1/2 cup 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

for the Basil-Jalapeno Tarter Sauce

1/2 cup mayonnaise

1 jalapeno, seeded and finely chopped

1 garlic clove, minced

2 tablespoons chopped fresh basil leaves

2 teaspoons capers, drained and chopped

1 1/2 teaspoons fresh squeezed lemon juice

Pinch of salt

Freshly ground pepper

Directions

In a medium skillet, heat 1 tablespoon of the butter over medium-high heat. Add the scallions and the garlic. Cook and stir for 2-3 minutes or until softened. Place the mixture in a large bowl. Add the crab, corn, bread crumbs, egg, mayo, 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 in the fridge for 1 hour. 

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

Preheat the 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 3-4 minutes per side, until golden. 

Return the crab cakes to the baking sheet and bake for 10 minutes. 

Serve crab cakes hot with the Basil-Jalapeno Tarter Sauce.

We served them alongside crostini with fresh tomatoes, basil and red onion. 

       

and Linguini in a garlic sauce with fresh zucchini.