Crab Cakes With Sweet White Corn-and-Tomato Relish
These crab cakes caught our attention with the colorful relish. Seasonal fresh corn and tomatoes make this accompaniment irresistible.
Ingrediënten
Makes 8 servings
Prep: 20 min., Cook: 8 min. per batch
- 6 tablespoons butter divided
- 1 small sweet onion chopped
- 2 garlic cloves minced
- 1 pound fresh lump crabmeat drained
- 3 cups soft breadcrumbs divided
- ¼ cup mayonnaise
- 1 large egg lightly beaten
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon hot sauce
- 1 teaspoon lemon juice
- Sweet White Corn-and-Tomato Relish
Instructies
- Melt 2 tablespoons butter in a large skillet over medium heat; add onion and garlic, and sauté until tender.
- Remove from heat; stir in crabmeat, 2 cups breadcrumbs, and next 9 ingredients.
- Shape mixture into 8 patties; dredge in remaining 1 cup breadcrumbs.
- Melt 2 tablespoons butter in a large skillet over medium-high heat; cook 4 crab cakes 3 to 4 minutes on each side or until golden.
- Drain on paper towels.
- Repeat procedure with remaining 2 tablespoons butter and crab cakes.
- Serve immediately with Sweet White Corn-and-Tomato Relish, or cover and chill up to 4 hours.
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