crab & corn

as promised, here's a little appetizer that will go perfectly with our pretty in pink cocktail! sweet corn is nice and ripe right now and a great friend to big lumps of crab, a squeeze of lime and a hint of spice in these crab & corn cakes. serve them as an appetizer with some homemade meyer lemon aioli or make it a light refreshing meal with two cakes and a little salad of mache, avocado and grapefruit. 

Crab & Corn Cakes

makes 10 cakes

1 lb lump crab

3 ears corn, white or yellow

1/2 cup flour

1/4 cup light mayonnaise

3 green onions, chopped

1 egg

juice of 1 lime, plus wedges for garnish

2 tbs fresh chopped cilantro

1 tbs dijon mustard

2 clove garlic, minced

1 tsp sambal chili garlic paste

olive oil for frying

drain crab well and place in a large bowl. cut kernels of corn off cob carefully. use the back of the knife to scrape some of the "milk" and bits left on the cob and combine with crab. add remaining ingredients and stir well to combine. form 2 1/2-inch patties with your hands and place on a sheet pan. refrigerate for 20 minutes. heat a few tablespoons of olive oil in a skillet over medium high heat and carefully add a few cakes, not overcrowding the pan. lightly pan fry cakes for 2-3 minutes per side or until nicely browned. remove any corn kernels that fall out from the pan while frying, as they will jump and pop. let rest on paper towels, repeat with remaining cakes and serve immediately. enjoy!