Corn Crab Cakes



Description:
This recipe is a favorite at The Inn at Irish Hollow, traditionally served on Christmas Eve. It is a twist on a old time favorite. Developed initially by our chef as a gluten-free option for our appetizer repertoire, we loved it so much, that it became

Ingredients:
3 tablespoons butter
1 large yellow onion, chopped
1/4 cup chopped red bell pepper
2 cloves garlic, crushed
2 large eggs
1/4 cup mayonnaise (olive oil mayo preferred)
1 teaspoon ground mustard
1 pound can lump crab, drained
3 green onions, finely chopped
1/2 cup Corn Relish (Recipe follows)
1 cup cornmeal, split
2 tablespoons minced serrano pepper
1 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon ground black pepper
4 tablespoons olive oil
2 cups fresh Arugula
Aioli (Recipe follows)
6 tablespoons snipped fresh parsley (for garnish)
1 medium tomato chopped (for garnish)

Directions:
Melt butter over medium-high heat in a heavy skillet. Add yellow onion, bell pepper and garlic. Cook until soft, about 3 minutes. Remove from heat and let cool.
In a small bowl, whisk together eggs, mayonnaise and mustard.
In a large bowl, lightly toss the crab, green onion corn relish, 2/3 cup cornmeal, serrano pepper, cooled vegetables, thyme, salt and pepper.

Using your hands, form cakes gently but firmly. Dredge and pat cakes with remaining cornmeal, coating the exterior. Heat olive oil in a large heavy skillet over medium heat. Pan fry the crab cakes until golden brown, about 5 minutes per side.
Place a small handful of arugula onto plate, top with warm Crab Cake, drizzle with Aioli and sprinkle with parsley and tomato.



Corn Relish

4 teaspoons olive oil
1 1/2 cups corn kernels
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon cayenne
3 tablespoons granulated sugar
1/4 cup minced bell pepper
3 tablespoons minced red onions
2 tablespoons chopped fresh parsley
1 1/2 teaspoons cider vinegar

In a medium skillet, heat 1 teaspoon of the oil over medium-high heat. Add the corn and cook, stirring until starting to caramelize about 3-4 minutes. Add the garlic, 1/4 teaspoon of the salt, cayenne and sugar. Cook, stirring, until fragrant and the corn is caramelized, about 1 minute. Remove from the heat and let cool slightly.
In a bowl, combine the corn and the remaining ingredients. Adjust the seasoning, to taste. Serve warm or at room temperature.
Yield: about 1 1/2 cups

Aioli
1/2 cup mayonnaise(Olive oil mayo preferred)
1 teaspoon finely chopped garlic
1 tablespoon lemon juice
1/2 teaspoon hot sauce
1 tablespoon ground coriander
salt to taste
fresh ground pepper to taste


Whisk all ingredients in a bowl.
Refrigerate for at least an hour.
Yield: about 1/2 cup



Recipe Summary:
Yield: 10 Large Cakes
Prep Time: 25 Minutes
Cook Time: 10 Minutes
Comments:



Other recipes by The Inn at Irish Hollow:
Irish Hollow Spiced Pumpkin Bisque

Recipe Provided By:
The Inn at Irish Hollow
Galena, IL

Detailed Listing | Website

Galena Bed and Breakfast Inns